Black Bean Molletes with Pineapple Pico de Gallo

Yummy stuff people! I made this recently for a friend (Tina Original) and she wanted to know how to make it. This will feed an Army (that's usually what I am feeding over here.) If you're cooking for a smaller group just cut the recipe in half. So with no further jibber-jabber from me... Roll it! And as always....

See you in the kitchen,

Tina



2 loaves Jalapeno cheese bread

2 15 oz cans black beans in water
1/3 red onion
2 cloves garlic
salt
swish of olive oil

1 lb queso fresco (crumbled)

SALSA
1 cup diced pineapple
4 diced Roma tomatoes
1/2 diced white onion
1 Serrano pepper
handful of cilantro
1 clove garlic
squeeze of honey (clover)
Juice of 1 lime
pinch of salt

350 10-15 minutes