Hearty Black Bean Cheese (Print View)

Sandwich layered with seasoned black beans and melted cheese for a hearty, tasty bite.

# 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

# Directions:

01 - Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent. Add 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 to achieve a chunky texture.
03 - Remove skillet from heat. Stir in chopped cilantro and lime juice. Set aside the filling.
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 on these slices. Sprinkle shredded cheese over the filling, 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 for 3 to 4 minutes per side, pressing lightly, until bread is golden brown and cheese is melted.
07 - Slice sandwiches and serve warm.

# Expert Tips:

01 -
  • It's naturally vegetarian but hearty enough to satisfy anyone, even the meat-and-potatoes folks at your table.
  • Black beans bring protein and fiber, so this feels indulgent but actually keeps you full for hours.
  • The whole thing comes together in 20 minutes, which means weeknight dinner that doesn't feel like a compromise.
02 -
  • Don't mash all the beans into a paste—you need some texture, and whole beans keep everything from being mushy when it cooks in the sandwich.
  • Medium heat is your friend here; too high and the bread burns before the cheese melts, too low and you get a soggy sandwich instead of crispy edges.
03 -
  • Toast your bread lightly before assembling if you like extra crunch—it won't absorb as much butter and stays crispy longer.
  • Use a spatula to press gently as the sandwich cooks, not because you have to, but because it helps the cheese melt more evenly and the bread brown more uniformly.
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