Ingredients

• 4 bolillo rolls, sliced in half lengthwise
• 4 tablespoons butter or margarine, softened
• 1 (20.5 ounce) can refried pinto beans
• 1 cup shredded mozzarella cheese
• 2 Roma tomatoes, thinly sliced
• 2 avocados from Mexico, peeled, pitted and sliced crosswise
• ½ small red onion, thinly sliced
• 2 tablespoons chopped fresh cilantro
• ½ teaspoon ground cumin
• ½ teaspoon salt
• 2 teaspoons extra-virgin olive oil
• 1 lime, sliced into rounds