Black Bean Grilled Cheese (Printable View)

A savory sandwich with seasoned black beans and melted cheese, ready in 20 minutes.

# What You Need:

→ 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 Make It:

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

# Expert Tips:

01 -
  • The black bean filling transforms an ordinary sandwich into something surprisingly substantial and satisfying
  • Everything cooks in one pan and comes together in under twenty minutes even on busy weeknights
  • The combination of smoky spices and melted cheese feels like comfort food elevated just enough
02 -
  • Mashing some of the beans helps the filling stay put instead of sliding out when you take a bite
  • Buttering the bread instead of the pan gives you more control over even browning
  • Letting the bean mixture cool slightly before assembling prevents the bread from getting soggy
03 -
  • A cast iron skillet creates the best crust but any heavy pan will work perfectly fine
  • Shred your own cheese instead of buying pre-shredded for better melting results
  • Leftover bean mixture keeps in the fridge for three days and reheats beautifully
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