- 1 tablespoon extra-virgin olive oil
- 2 cups cooked pinto beans
- 1 tablespoon water, or more as needed
- 3 tablespoons butter
- 1 baguette, sliced 3/4-inch thick
- 10 1/2 ounces Oaxaca cheese, shredded
- 2 tablespoons pico de gallo, or to taste
- Heat oil in a large skillet over medium heat. Add beans and water; mash until soft and heated through, about 5 minutes.
- Spread butter on baguette slices; arrange on a toaster oven tray.
- Bake in the toaster oven until golden, 2 to 3 minutes. Spread beans on top. Cover with Oaxaca cheese.
- Bake in the toaster oven until cheese is melted and lightly browned, 5 to 7 minutes. Transfer to a serving platter. Garnish with pico de gallo.