Black Bean Grilled Cheese (Printable version)

A flavorful black bean filling paired with melted cheese in a warm, grilled sandwich.

# 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. Sauté chopped onion for 2-3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
02 - Add black beans, ground cumin, smoked paprika, chili powder if using, salt, and black pepper. Cook for 2-3 minutes, mashing some beans with the back of a spoon.
03 - Remove skillet from heat. Stir in chopped cilantro and lime juice. Set filling 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 butter-side down. Evenly distribute black bean filling over these slices, then top with shredded cheese. Cover with remaining bread slices, butter-side up.
06 - Heat a large skillet or griddle over medium heat. Cook sandwiches 3-4 minutes per side, pressing lightly, until bread is golden brown and cheese has melted.
07 - Cut sandwiches as desired and serve warm.

# Expert Advice:

01 -
  • It's a completely satisfying vegetarian lunch that doesn't feel like you're missing the meat.
  • You probably have most of these ingredients already, which means no special shopping trip.
  • The whole thing comes together in under twenty minutes, making it perfect for those days when you forgot to plan dinner.
02 -
  • Do not skip rinsing the canned beans—the starchy liquid makes the filling wet and turns your sandwich soggy instead of satisfying.
  • Medium heat is your friend here; high heat will brown your bread before the cheese melts, leaving you with a crispy outside and cold cheese inside.
03 -
  • If your cheese isn't melting fast enough, cover the skillet with a lid or even a baking sheet for the last minute of cooking to trap the heat and speed things up.
  • Experiment with different cheese combinations—a mix of sharp cheddar and Monterey Jack gives you more flavor complexity than either one alone.
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