Description
Open-faced refried bean and cheese sandwiches, topped with tomatoes, fresh avocados from Mexico, red onion and cilantro. My own twist on this Mexican comfort food!
Ingredients
- 4 bolillo rolls, sliced in half lengthwise
- 4 tablespoons butter or margarine, softened
- 1 (20.5 ounce) can refried pinto beans
- 1 cup shredded mozzarella cheese
- 2 Roma tomatoes, thinly sliced
- 2 avocados from Mexico, peeled, pitted and sliced crosswise
- ½ small red onion, thinly sliced
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2 teaspoons extra-virgin olive oil
- 1 lime, sliced into rounds
Prep Time: 10 mins
Cook Time: 13 mins
Total Time: 30 mins
Servings: 4