Black Bean Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-25Updated 2026-10-25
Black bean grilled cheese with a thick cumin-lime bean filling and melted pepper Jack on crisp sourdough. An easy skillet lunch using canned beans.
Black bean grilled cheese is a crisp skillet sandwich filled with seasoned mashed beans and melted cheese, making canned beans into an easy, satisfying lunch. This version uses pepper Jack, cumin, tomato paste, and a small squeeze of lime for flavor without adding a wet salsa layer. Mash the beans into a thick spread before assembly, then place them between two layers of cheese. That keeps the filling manageable during flipping and helps the melted cheese hold the sandwich together. Allow about 25 minutes when both sandwiches fit in the skillet.
How to make Black Bean Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
8 minCook
14 minRest
2 minTotal
24 minYield
2 sandwiches
Equipment
- 12-inch skillet
- Box grater
- Measuring cups and spoons
- Sturdy spoon
- Small bowl
- Cutting board and knife
- Broad spatula
- Skillet lid, optional
Ingredients
- •1/2 cup canned black beans, drained and rinsed (about 3 ounces)
- •1 teaspoon olive oil
- •1 tablespoon tomato paste
- •1 tablespoon water, plus 1 teaspoon more only if needed
- •1/4 teaspoon ground cumin
- •1/8 teaspoon garlic powder
- •1/8 teaspoon fine salt
- •1 teaspoon fresh lime juice
- •4 slices sourdough bread, about 1/2 inch thick
- •2 tablespoons softened unsalted butter
- •4 ounces pepper Jack cheese, freshly grated (about 1 cup)
Instructions
- 1
Cook and mash the beans
Heat the olive oil in a 12-inch skillet over medium-low heat. Stir in the tomato paste and cook for 30 seconds. Add the drained black beans, 1 tablespoon water, cumin, garlic powder, and salt. Cook for 3–4 minutes, stirring and mashing with the back of a sturdy spoon, until most beans are broken and the mixture holds together like a thick spread with no pooled liquid. If it sticks before the beans mash, add 1 teaspoon water. Remove from the heat, stir in the lime juice, and transfer to a small bowl. Let steam escape for 1 minute while the skillet cools.
- 2
Layer beans between cheese
Spread the butter evenly over one side of each bread slice. Place two slices butter-side down on a cutting board. Divide half the grated pepper Jack between them, then spread half the bean filling over each in a thin layer, leaving a small border at the edges. Add the remaining cheese and close with the other bread slices, butter-side up. Wipe any bean residue from the cooled skillet.
- 3
Grill until crisp and melted
Set the skillet over medium-low heat and add both sandwiches without crowding; cook separately if needed. Cook for 4–5 minutes on the first side, until golden underneath, then flip gently with a broad spatula. Cook for another 4–5 minutes, until the second side is crisp and the cheese has melted through the center. Lower the heat if the bread browns too quickly. If needed, cover for 30–60 seconds to help the cheese melt, then uncover for the final minute. Rest for 1 minute before cutting and serving.
Variation
- Replace pepper Jack with the same weight of Monterey Jack for less heat. - Use cooked, drained pinto beans instead of black beans for a softer, lighter-colored filling. - Add a small pinch of smoked paprika with the cumin for a smoky note. - Serve salsa or hot sauce on the side rather than spreading it inside the bread.
Questions and answers
Can you put black beans in grilled cheese?
Yes. Drain, season, and mostly mash cooked beans into a thick spread before adding them. A thin layer between cheese is easier to heat and flip than loose whole beans.
What cheese goes with black bean grilled cheese?
Pepper Jack melts well and adds a little heat that suits cumin-seasoned beans. Plain Monterey Jack gives a milder result with a similar melt.
Do canned black beans need to be cooked before going into a sandwich?
Canned beans are already cooked, but this recipe warms them with tomato paste and seasonings before assembly. The short skillet step also evaporates extra moisture and makes the beans easier to mash.
How do you keep black bean grilled cheese from getting soggy?
Drain the beans well and cook the filling until it is thick with no pooled liquid. Use tomato paste rather than watery salsa, and finish the sandwich uncovered so steam can escape.
Can I use refried black beans instead?
Plain canned refried black beans can work in place of the measured beans, but their seasoning and moisture vary. Omit the initial tablespoon of water, heat with the tomato paste and spices, and add water only if needed to make a thick spread.
Can I prepare the black bean filling ahead?
Yes. Refrigerate the cooked filling in a covered container and use within 3 days. Warm it gently before building the sandwiches so the center heats through as the bread browns.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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