MEXICAN MOLLETES!

1. In a pan over low heat add 1 tbsp @bertolli_us extra virgin olive oil, then add onion and garlic. Sauté on low heat for 6 minutes. Open can of beans, drain and rise and add to the onions and garlic, followed by the 1/4 cup of broth. Let it simmer for 2 minutes, and with the back your wooden spoon mash the beans. Season with salt and pepper and add in an (optional) sprig of fresh oregano... remove the leaves from the stem & add to beans. Once your means are mashed and seasoned to your liking turn off heat. If your beans dry out a bit you can always add a little splash of plant milk.
2. In a cast iron pan or frying pan ...over medium heat, add 1 tbsp @bertolli_us extra virgin olive oil... then add in halved cherry tomatoes, and thinly sliced zucchini. Cook the zucchini for 1-2 minutes on each side, season with salt and pepper. Let the tomatoes cook for 4-5 minutes until they get blistered and slightly soft. Season with salt and pepper.
3. Toast your bread then smother refried beans on toast. Add a bit of vegan cheese, followed by the tomato & or ur toppings of choice!