Black Bean Grilled Cheese (Print View)

A budget-friendly sandwich with seasoned black beans and melted cheese for a satisfying meal.

# Components:

→ 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

# Directions:

01 - Heat olive oil in a skillet over medium heat. Add finely chopped onion and cook for 2 to 3 minutes until translucent. Add minced garlic and sauté for 30 seconds until fragrant.
02 - Stir in drained black beans, ground cumin, smoked paprika, optional chili powder, salt, and black pepper. Cook for 2 to 3 minutes, mashing some beans gently with the back of a spoon.
03 - Remove skillet from heat. Incorporate chopped cilantro and lime juice into the mixture. Set aside.
04 - Arrange bread slices on a clean surface. Spread a thin layer of softened butter on one side of each slice. Flip half of the slices so the buttered side faces down. Evenly distribute the black bean filling over these slices, then top with shredded cheese. Cover with the remaining slices, buttered side up.
05 - Preheat skillet or griddle over medium heat. Place assembled sandwiches in the pan. Cook for 3 to 4 minutes per side, pressing lightly, until bread turns golden brown and cheese melts completely.
06 - Slice sandwiches and serve warm.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy but costs almost nothing and comes together in 20 minutes.
  • The black beans add real substance and protein so you actually feel full, not like you just ate bread and cheese.
  • Once you nail the bean filling, you can customize it endlessly with jalapeños, avocado, or whatever's in your kitchen.
02 -
  • The single biggest mistake is cooking on too high heat which burns the bread long before the cheese melts, so resist the urge to speed things up.
  • Mashing only some of the beans leaves you with texture instead of a smooth paste, and that difference is what makes it taste homemade instead of canned.
03 -
  • Pressing the sandwich gently while it cooks helps the cheese melt faster and bonds the filling to the bread so it doesn't slide around when you bite in.
  • A cast iron skillet or well-seasoned griddle holds heat better than a non-stick pan, giving you a more evenly golden crust.
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