Avocado and Refried Bean Molletes

[Guest guest]

Avocado and Refried Bean Molletes

 

2 fully ripened avocados, halved, pitted and peeled

1 loaf,16 inch French or Italian bread

1 16 ounce can vegetarian refried beans or homemade

2 tablespoons thinly sliced green onion or scallion

1/2 teaspoon ground cumin

4 ounces pepper Jack cheese, shredded or soy Jack

1 cup chopped ripe tomato

2 tablespoons chopped fresh cilantro

2 teaspoons lemon juice

 

 

Salt and ground black pepper to taste

Preheat oven to 450 degrees. Slice 1 avocado and chop remaining avocado; set

aside. Slice loaf horizontally in half; pull some of the bread out from each

half to make a slight cavity. Place bread shells on a baking sheet. In a bowl,

combine beans, onion and cumin; spread onto bread. Arrange avocado slices over

bean filling. Top with cheese and bake until the filling is hot and cheese has

melted, 5 to 7 minutes. In a small bowl, combine chopped avocado with tomato,

cilantro and lemon juice; season with salt and pepper. Serve sandwiches topped

with avocado-tomato salsa.