Toasted Bean and Cheese Open-Faced Sandwiches (Molletes)

• 3 cups cooked pinto beans (Frijoles De La Olla, recipe follows)
• 2 tablespoons olive or canola oil
• 1 garlic clove, minced
• 1/2 cup chopped onion
• 4 bolillos or other crusty oval-shaped roll, split in 1/2 lengthwise
• 1 1/2 cups shredded white cheese *see Cook's Note
• Serving suggestion: Pico de Gallo salsa

1. Preheat a broiler.
2. Drain the beans in a colander set over a bowl.
3. Save the bean liquid.
4. Heat the oil in a heavy skillet over medium heat.
5. Add the garlic and onion and saute until the onion is soft, about 5 minutes.
6. Add the drained beans.
7. Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed.
8. Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes.
9. Spread each half of the rolls with about 1/2 cup of the refried beans.
10. Top with shredded cheese.
11. Return to the oven and broil until the cheese is melted and starting to bubble.
12. Transfer the rolls to a serving tray and serve.

pinto beans, olive, garlic, onion, bolillos, white cheese, suggestion

Taken from www.foodnetwork.com/recipes/marcela-valladolid/toasted-bean-and-cheese-open-faced-sandwiches-molletes-recipe.html (may not work)