Black Bean Grilled Cheese (Printer-friendly)

A filling sandwich with seasoned black beans and melted cheese, ideal for a fast and tasty meal.

# Ingredient List:

→ Black Bean Filling

01 - 1 (15 oz) can black beans, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/4 teaspoon chili powder (optional)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons fresh cilantro, chopped (optional)
11 - 1 tablespoon lime juice

→ Sandwich

12 - 8 slices sandwich bread (whole wheat or white)
13 - 2 cups shredded cheddar or Monterey Jack cheese
14 - 4 tablespoons butter, softened

# How-To Steps:

01 - Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 2-3 minutes. Add garlic and cook for 30 seconds until fragrant.
02 - Stir in black beans, ground cumin, smoked paprika, chili powder if using, salt, and black pepper. Cook for 2-3 minutes, mashing some beans gently with the back of a spoon.
03 - Remove the skillet from heat. Stir in chopped cilantro and lime juice. Set mixture aside.
04 - Arrange bread slices. Spread a thin layer of softened butter on one side of each slice.
05 - Place half of the bread slices buttered side down. Evenly spread the black bean filling over them. Top with shredded cheese, then cover with the remaining bread slices, buttered side up.
06 - Preheat a skillet or griddle over medium heat. Cook sandwiches 3-4 minutes per side, pressing lightly, until golden brown and cheese is melted.
07 - Slice sandwiches and serve warm.

# Expert Advice:

01 -
  • It's a complete meal for under five bucks that tastes like you spent way more effort than you actually did.
  • The black beans stay creamy and seasoned, so you're not just eating plain sandwich fillings.
  • It's fast enough for a weeknight but interesting enough to serve to friends without apology.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid is what makes the filling fall apart or weep into your bread.
  • Mash only some of the beans, not all of them, so you get both creaminess and texture in every bite.
  • If your cheese isn't melting by the time the bread is brown, your pan is too hot; turn it down and give it another minute.
03 -
  • Cook on medium or medium-low heat, not high—rushing it means burnt bread and cold cheese, which defeats the whole purpose.
  • If you butter your bread and assemble your sandwiches ahead, they'll hold fine for an hour or two, so you can actually make these for a lunch you're bringing somewhere.
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