Sweet Potato Black Bean Grilled Cheese (Printable Version)
Mashed sweet potato, black beans, and Monterey Jack cheese make this sandwich a hearty vegetarian delight.
# What You'll Need:
→ Bread & Cheese
01 - 4 slices whole wheat bread
02 - 1 cup shredded Monterey Jack cheese
→ Filling
03 - 1 cup cooked, mashed sweet potato
04 - 0.5 cup canned black beans, drained and rinsed
05 - 0.5 teaspoon ground cumin
06 - 0.5 teaspoon smoked paprika
07 - Salt, to taste
08 - Black pepper, to taste
→ Butter
09 - 2 tablespoons butter, softened
# Directions:
01 - Combine mashed sweet potato, black beans, ground cumin, smoked paprika, salt, and black pepper in a mixing bowl until evenly blended.
02 - Spread softened butter onto one side of each bread slice. Arrange two slices, buttered side down, on a work surface. Evenly distribute the sweet potato mixture onto the unbuttered sides, top with shredded Monterey Jack cheese, and cover with remaining bread slices, buttered side facing out.
03 - Preheat a skillet or griddle over medium-low heat. Place sandwiches in the pan and cook for 4 to 5 minutes per side, pressing gently as needed, until the bread is golden brown and the cheese has fully melted.
04 - Cut sandwiches in half and serve immediately while warm.
# Additional Tips::
01 -
- Uses simple pantry ingredients for big flavor
- Ready to eat in twenty minutes so perfect for busy days
- Looks impressive but is actually easy for home cooks
- Great vegetarian lunch or quick weeknight dinner
02 -
- Vegetarian friendly and protein packed
- Perfect for meal prep or a quick snack
- Flexible to make gluten or dairy free
03 -
- Use low heat for toasting so the cheese has time to fully melt before the bread gets too dark
- Always press down gently on the sandwich in the skillet to ensure even browning and gooey cheese in every bite
- For extra flavor brush the outer bread with garlic butter or sprinkle on a tiny pinch of smoked paprika before grilling