Black Bean Grilled Cheese (Print Version)

A hearty sandwich with seasoned black beans and melted cheese, perfect for a quick lunch or dinner.

# 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

# Method:

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 black beans, ground cumin, smoked paprika, optional chili powder, salt, and black pepper. Cook for 2 to 3 minutes, mashing some beans with the back of a spoon to create texture.
03 - Remove skillet from heat. Stir in chopped cilantro and lime juice. Set mixture aside.
04 - Lay out bread slices and spread a thin layer of softened butter on one side of each slice.
05 - Flip half of the bread slices so the buttered side is down. Evenly distribute the black bean filling over these slices. Top with shredded cheese, then cover with remaining bread slices, buttered side up.
06 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook 3 to 4 minutes per side, pressing lightly, until bread is golden brown and cheese is melted.
07 - Slice sandwiches and serve warm, optionally with salsa, hot sauce, or sour cream.

# Expert Advice:

01 -
  • It tastes like you fussed all day, but you're done in 20 minutes flat.
  • Black beans add real substance and protein without any fussy prep work.
  • Your pantry staples become something that feels special and intentional.
02 -
  • Don't skip draining and rinsing the beans—it removes starch that would otherwise make your filling soupy and the filling will stay contained.
  • Medium heat is your friend here; high heat will char the outside of the bread before the cheese melts inside, leaving you frustrated and hungry.
03 -
  • If your butter is still cold, microwave it for 10 seconds at a time until it's spreadable—hard butter tears the bread and nobody wants that.
  • Cook on medium heat, not higher, so the exterior browns slowly while the cheese inside gets time to actually melt and bind everything together.
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