Black Bean Grilled Cheese (Printable)

Savory sandwich with black beans, spices, and melted cheese, ideal for an easy lunch or dinner.

# What You 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

# How To Make It:

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, 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.
03 - Remove skillet from heat. Stir in chopped cilantro and lime juice. Set aside.
04 - Lay out bread slices and spread a thin layer of softened butter on one side of each slice.
05 - Place half the bread slices buttered side down. Evenly distribute the black bean mixture over them. Top with shredded cheese, then cover with remaining bread slices, buttered side up.
06 - Heat a skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side, pressing lightly, until bread is golden brown and cheese melting.
07 - Slice sandwiches and serve warm.

# Helpful Tips:

01 -
  • It fills you up without the heaviness of a typical grilled cheese, thanks to the protein-packed beans.
  • Everything cooks in under 20 minutes, making it perfect for those evenings when you need dinner now.
  • The spices wake up your palate in ways plain cheese never could.
02 -
  • Don't skip the mashing step—a handful of mashed beans creates structure that won't slide out as you eat, while whole beans tend to escape.
  • Keep your heat at medium, not medium-high; rushing this will burn the outside before the cheese melts inside.
03 -
  • If your bread is thin or fragile, you can double-stack it (two slices of bread per side) so the sandwich holds together better.
  • Make the filling ahead and store it in the fridge for up to three days; the flavors actually deepen overnight, making assembly even faster the next time.
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