Black Bean Grilled Cheese (Printable)

A hearty blend of seasoned black beans and melted cheese on grilled bread, perfect for a quick meal.

# 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 sauté for 2 to 3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
02 - Stir in black beans, 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 skillet 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. Evenly distribute black bean filling over them, then top with shredded cheese. 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 gently, until golden brown and cheese melts.
07 - Slice sandwiches and serve warm.

# Expert Advice:

01 -
  • It comes together in twenty minutes from start to clean plate, which means even on the busiest days you're eating something satisfying.
  • Black beans make it feel substantial enough for dinner while butter and cheese keep it honest and craveable.
  • The spices transform a humble filling into something that tastes like you spent way more effort than you actually did.
02 -
  • Don't skip rinsing the canned beans—the starchy liquid will make your filling watery and the sandwich soggy.
  • Medium heat is not negotiable; high heat burns the bread before the cheese melts, and you'll end up with a crispy outside and cold cheese inside, which defeats everything.
  • Pressing lightly on the sandwich as it cooks helps the bread stay in contact with the skillet and the cheese melt evenly, but too much pressure squeezes out filling and breaks the bread.
03 -
  • Use a combination of cheeses rather than a single type—the complexity makes the sandwich taste more interesting and less monotone.
  • Softened butter spreads evenly and thin, which browns better than cold butter that tears the bread; pull it from the fridge fifteen minutes before you start cooking.
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