Vegan Mollete

Vegan mollete made with chickpea chorizo and topped with avocado slices and salsa.

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5 from 9 votes

Mollete is an open-faced breakfast sandwich served on bolillos that's a popular morning meal throughout Mexico. It’s also served as a starter at weekend brunch. This vegan mollete has protein-packed beans, plant-based chorizo, and gooey vegan white cheese. A must try!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Lunch

Cuisine: Mexican

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 1457kcal

Author: Michelle Cehn

Ingredients

4 bolillos
8 teaspoons vegan butter
1 cup refried black beans
1 to 1½ cups Garbanzorizo or store-bought
vegan chorizo cooked
½ to 1 cup vegan shredded white cheese
1 avocado sliced (garnish)
1 to 2 cups Pico de Gallo garnish
1 lime quartered (garnish)

Instructions

Preheat the oven to 350°F.
Cut the bolillos open. Spread 1 teaspoon of butter on the sliced side of each half. Place the bolillo halves on a baking sheet facing up and toast for 5 minutes, or until the edges are golden and crispy. Remove from the oven.
Spread 2 tablespoons of refried black beans evenly over each bread half. Top the beans with 2 to 3 tablespoons of Garbanzorizo or chorizo.
Sprinkle 1 to 2 tablespoons of the shredded cheese over each half and place back in oven for 5 minutes, or until the cheese has melted.
Serve with the garnishes of your choice.

Notes

Cooking Tip: For a sweet mollete, spread butter on the bread and sprinkle each half with 1 teaspoon of sugar. Toast for 5 to 7 minutes or until the edges are golden brown. Sprinkle with cinnamon and serve.
Storing Instructions: Garbanzorizo will stay fresh for up to three days in the refrigerator when stored in an airtight container. You could freeze it as well for up to six months if you really pleased! Just allow to cool before transferring to storage and you're good to go. When you're ready to reheat, just heat it back up in a pan or covered in a microwave if you're really in a pinch!

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