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These Mexican toasts with GOYA® Refried Pinto Beans - Traditional, cheese and salsa make a satisfying warm breakfast or snack anytime.
GOYA® Unsalted Butter, softened
small bolillos or crusty French bread, split
1 can (16 oz.)
GOYA® Refried Pinto Beans - Traditional
shredded Monterey Jack or Oaxaca cheese
ripe avocados, halved, pitted, peeled and diced
GOYA® Salsa Pico de Gallo – Mild, drained
Preheat broiler to high; position rack in center of oven. Spread butter over cut side of each roll. Place on foil-lined baking sheet; broil for about 1 minute or until bread is golden brown and toasted.
Spoon Refried Pinto Beans evenly onto each roll. Sprinkle with cheese, including edges. Broil for 3 to 5 minutes or until cheese melts and beans are heated through.
Top with avocados and Salsa Pico de Gallo. Serve immediately.
Note: Bolillos is a traditional bread from Mexico, but you can use crusty French bread or Italian rolls.
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