Open bean and cheese rolls with pico de gallo (Molletes)

1. Preheat the oven to 200 °C. In Mexico they use bolillo rolls – a plain or French-style roll works perfectly.

2. Halve the rolls lengthwise, spread the cut sides thinly with butter and bake on a tray for 4-5 minutes until the edges are lightly toasted.

3. Meanwhile, heat the cooked pinto beans in a little butter, mashing them with a fork, and season with salt (or use ready-made refried beans).

4. Spread the roll halves thickly with the bean purée and sprinkle generously with grated Chihuahua cheese. If you have no Chihuahua, a mild cheddar or other good melting cheese works well.

5. Return to the oven for 6-8 minutes until the cheese melts and bubbles.

6. Meanwhile, for the pico de gallo, finely chop the tomatoes, onion, serrano and coriander, mix with lime juice and salt, and serve piled on the hot molletes.

Tip: Molletes are a Mexican breakfast favourite – you can also fry a little chorizo or bacon to go under the beans if you want them heartier.