One morning I found myself standing in front of the refrigerator wondering what to make for breakfast. I was growing tired of the egg “sammy” I typically had each day, but I’m not a sweet breakfast person, so I was trying to figure out another savory meal to make. That’s when a bowl of leftover refried beans caught my eye. I toasted a thick slice of bread. I reheated some of the beans in the microwave. I spread them on the toast, topped it with a slice of sharp Cheddar and popped the whole thing in the toaster oven to melt the cheese. I topped it with a spoonful of salsa and dug in. It was perfect. And this four-ingredient breakfast has been on steady rotation ever since.
I used to solely make it in the mornings that followed taco night. But now I’m just as likely to open a can of refried beans to make it for breakfast. Especially since it’s become a favorite of my daughter, who hates most typical American breakfast foods.
And, as an added bonus, it’s a whole lot healthier than many breakfasts kids her age eat (I’m looking at you frozen waffles and colorful, sugary cereals!). Both the whole-grain bread and the beans are good sources of fiber: it’s a nutrient most of us don’t get enough of, and this breakfast supplies 5 grams of it. Plus the beans and cheese provide 15 grams of protein, which is particularly important for our daughter, who is a multisport athlete. These ingredients come together to make a satisfying morning meal that will keep your energy up until lunch.
When I first talked about this idea at work, our editorial manager Maria Laura Haddad-Garcia said, “You make molletes!” I had never heard of them before but was excited to know that I wasn’t the only one enjoying this delightful combination. Haddad-Garcia told me they’re often enjoyed at breakfast or dinner in Mexico, made on a round roll called bolillo. “Some restaurants create more gourmet versions, like with three cheeses (like Oaxaca, goat cheese and sheep cheese) or topped with bacon,” she says.
So next time you find yourself with some leftover beans or just want a savory breakfast that isn’t eggs, I suggest you give this a try. I hope you enjoy it as much as my family does.
Photographer: Diana Christruga.
