Mexican Molletes | Crispy Baked Street Food Hit

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.

For the Pico de Gallo, dice the tomatoes and finely chop the onion. Roughly chop the cilantro. Mix half of the diced onion with the tomatoes, cilantro, a little freshly squeezed lime juice, and a pinch of salt and pepper in a bowl, then let it sit briefly.

Finely chop the garlic. Heat a little butter in a pan and sauté the remaining diced onion and garlic until translucent. Add the black beans along with a little liquid and the ground cumin.