I am of the mind that the best things in life are simple and very easy to attain. That's always been my philosophy with food too; for an amazing meal I say, the simpler the better. Dinner tonight was the leftover bean soup, but looking for additional sustenance, I decided I needed a side dish. Looking around my kitchen I found all the makings for Molletes Bolillo. This traditional and exceedingly simple Latin breakfast of bread smothered with black beans and creamy cheese partnered with the earthy soup was a perfectly delicious pairing.
Ingredients:
2 open faced pieces of crusty bread
1 can of black beans
Shredded monterey jack cheese
Sprinkle of queso fresco
Preparation:
Heat up the beans.
Lightly toast the bread place, buttered, on a bake sheet and cover with a spoonful of black beans and top with a generous dose of the jack cheese. Sprinkle the queso fresco over it and place in a 375F oven for about 10 minutes or until cheese is gooey and melted. Pair with your soup and enjoy.
