Black Bean Grilled Cheese (Print version)

Hearty sandwich with black beans and melted cheese, simple to make and full of flavor.

# What you'll 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

# Directions:

01 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until translucent. Add minced garlic and sauté 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 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 the filling aside.
04 - Lay out the 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. Evenly distribute the black bean filling over these slices. Top with shredded cheese and cover with 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 bread is golden brown and cheese has melted.
07 - Slice sandwiches and serve warm.

# Expert Tips:

01 -
  • You get a complete meal in one sandwich—protein, fiber, and that golden-brown butter crust all at once.
  • It costs almost nothing to make but tastes like you actually tried, which is the whole point of weeknight cooking.
  • The flavors are warm and comforting but have just enough spice and lime to keep things interesting.
02 -
  • Don't skip mashing some of the beans—whole beans alone will just fall out when you bite into it, but mashed beans create a cohesive filling that actually stays put.
  • Medium heat is non-negotiable; rushing this with high heat means a burnt outside and cold cheese inside, which defeats the whole purpose.
03 -
  • Toast your bread lightly before buttering if it's soft or fresh-from-the-bag; it stands up better to the filling and won't get soggy.
  • Keep a lid nearby—if your cheese isn't melting fast enough, cover the pan briefly to trap steam and speed things up without burning the crust.
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