# 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:
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, 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 - Lay out bread slices and spread a thin layer of softened butter on one side of each slice. Flip half the slices so the buttered side faces down.
05 - Evenly spread the black bean filling over the buttered sides of flipped bread slices. Top with shredded cheese, then place remaining bread slices on top with buttered sides facing up.
06 - Heat a large skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side, pressing lightly, until bread is golden brown and cheese is melted.
07 - Slice sandwiches and serve warm.
