The Mexican open-faced sandwich topped with refried beans and melted cheese is molletes.
A mollete is typically made by slicing a bolillo lengthwise, spreading the halves with refried beans, and adding cheese before grilling or baking until the topping melts. Jalapeño or serrano peppers may be added, and many versions are served with salsa or pico de gallo.
The dish is especially associated with Mexico City and is often eaten as a simple, inexpensive breakfast. Traditional cheeses vary by region and may include queso ranchero, queso asadero, or queso menonita. Ham, chorizo, bacon, or mushrooms can also turn the basic bean-and-cheese version into a fuller meal.
Molletes are easy to confuse with other Mexican antojitos. Unlike a tostada, they use soft bread rather than a crisp fried tortilla; unlike chilaquiles, they are not tortilla pieces simmered in salsa. There is also a sweet mollete in parts of Jalisco, made with butter, sugar, or honey instead of savory toppings.