Preheat the grill at 200 degrees and heat the beans in the microwave or in a pan for 2 or 3 minutes as we want them piping hot.
Toast the two slices of bread and put them on a baking tray.
Spread two generous spoonfuls of hot refried beans on each slice of toasted bread, top with the cheese and the chorizo slices and put then under the grill for 8-10 minutes or until the cheese has melted and the chorizo is nice and crispy.
While the molletes cook, make a quick pico de gallo salsa by finely chopping 1 fresh tomato, 1/4 of an onion and a pickled jalapeño pepper and then mixing it all in a bowl with a pinch of salt. This is optional, but it adds another layer of flavour to the dish and it's super quick to make.
When they're ready, take them out of the oven and eat while they're hot with a nice cuppa. This is the quickest and nicest of lunches: both satisfying and super tasty. I hope you like them as much as I did!