AVOCADO AND REFRIED BEAN MOLLETES

[Guest guest]

AVOCADO AND REFRIED BEAN MOLLETES

 

Prep: 8 minutes Cook: 7 minutes

 

2 fully ripened Mexican avocados, halved, pitted and peeled

1 loaf French or Italian bread (16 inches)

1 can (16 ounces) Veg. refried beans

2 tablespoons thinly sliced green onion (scallion)

1/2 teaspoon ground cumin

4 ounces Veg. Pepper Jack type cheese, shredded (about 1 cup)

1 cup chopped ripe tomato (about 1 medium)

2 tablespoons chopped fresh cilantro

2 teaspoons lemon juice

Salt and ground black pepper to taste

 

Preheat oven to 450F.

 

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.