Cut the carrots and zucchini into pieces. Steam them together with the two cauliflower florets for 20 minutes.

Slice the bolillo rolls in half. Spread each half with 1 teaspoon of butter and toast them in a skillet.

Once the rolls are toasted, spread a layer of beans on each half. Place a slice of cheese on top of the beans (I used Manchego, but Chihuahua, Oaxaca, or panela cheese also work well). Return them to the skillet.

To melt the cheese, you can place the molletes in a toaster oven. If you don’t have one, cover the skillet and let them cook for a few minutes until the cheese is melted. Repeat this for all 4 bread halves. If your skillet is small, do them one at a time; if it’s larger, you can do two at once.