Preheat your oven to 375°F (190°C) and position the rack in the center.

If using dried black beans, ensure they are cooked until tender. If using canned, drain and rinse them thoroughly.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onions and cook for 3-4 minutes until softened and translucent.

Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add the black beans to the skillet along with 1/4 cup water, cumin, and salt. Using a potato masher, mash the beans to a chunky paste consistency, adding more water if needed for spreadable texture.

While beans simmer, prepare pico de gallo: dice tomatoes, onion, and jalapeño finely. Combine in a bowl with chopped cilantro, lime juice, and a pinch of salt. Mix well and set aside.

Slice the bread rolls in half lengthwise. If using bolillos, leave them connected at the back like a book.

Brush the cut sides of the bread with remaining olive oil and place on a sheet pan, cut side up.

Toast bread in the preheated oven for 5-7 minutes until golden and slightly crispy.

Remove bread from oven and spread a generous layer of refried beans on each half.

Sprinkle shredded cheese evenly over the beans, covering completely.

Return to oven and bake for 8-10 minutes until cheese is melted and bubbly.

Remove from oven and top each mollete with fresh pico de gallo.

Serve immediately while hot and crispy.