Slice bolillo rolls in half lengthwise. Spread 1/2 tablespoon of butter on each slice.
Place rolls, buttered side up on a baking sheet lined with parchment paper, and broil, until lightly golden brown and crispy, a minute or two.
Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium heat for 10 minutes.
In a medium bowl whisk eggs. In a large nonstick skillet add eggs and cooked chorizo; cook for 2 to 3 minutes or until eggs are cooked thoroughly.
Spread a thin layer of refried beans over the toasted side of each roll. Top with huevos con chorizo and queso fresco.
Notes
Cheese: Instead of queso fresco top with any cheese you have on hand or feel free to make without cheese.
Bolillos: Can’t find bolillos? Opt for a crusty, French bread style roll or a loaf of French bread that you can assemble everything on and then slice into individual portions.
Beans: Instead of homemade refried beans, feel free to use canned beans. Or refried black beans.
Toppings:Feel free to make these your own -- select your salsa of choice, add sliced avocados or guacamole.