Toast the Bolillos

Preheat the oven to 400°F (or set the broiler to low). Split the bolillos lengthwise and brush the cut sides lightly with butter or olive oil. Place them cut-side up on a baking sheet.

Toast until lightly golden and crisp, about 5–7 minutes. This step matters. Properly toasted bread gives you a crisp base and helps prevent the beans from soaking in too quickly.

Warm the Beans

While the bread toasts, warm the refried beans in a small saucepan over medium-low heat. Stir until smooth and creamy. If the beans are thick, add a splash of water or broth to loosen them.

Warm beans spread cleanly and melt into the toasted bread instead of sitting stiff on top.

Assemble the Molletes

Remove the toasted bolillos from the oven. Spread a generous layer of warm refried beans over each half, reaching all the way to the edges.

Top with shredded cheese, distributing it evenly so every bite melts the same.

Melt the Cheese

Return the molletes to the oven and bake until the cheese is fully melted and bubbling, about 5–8 minutes. If you want a little browning, switch to broil for the final minute — just keep an eye on them.

Finish and Serve