Mexican · Lunch
Bean and Cheese Sandwich
A Mexican-style pressed sandwich layering mashed pinto beans seasoned with cumin and lime, melted Oaxaca cheese, cotija, and pickled jalapeño on toasted bolillo bread, finished with salsa and cilantro.
$3
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
543Calories
21.8gProtein
24.2gFat
58.4gCarbs
7.2gSugar
10.1gFiber
1236mgSodium
70mgChol
12.4gSat Fat
595mgPotassium
445mgCalcium
3.6mgIron
0.8mcgVitamin B12
12mgVitamin C
vegetarian
low-cholesterol
high-fiber
spice-route
all-time-classics
quick-lunch
vegetarian
Instructions
1
Prep
Mash drained pinto beans with onion, garlic, cumin, lime juice, and salt until a spreadable paste forms.
2
Build
Spread bean mixture on bottom roll half, layer queso Oaxaca and cotija cheese, top with jalapeño slices.
3
Sear
Butter both bread halves, close sandwich, griddle over medium heat 3 minutes per side until golden and cheese melts.
4
Plate
Open sandwich, spoon salsa and cilantro inside, cut diagonally, and serve immediately while cheese is molten.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g cooked pinto beans
- 3.2 oz90g queso Oaxaca cheese
- 4 slicesabout 2.5 oz/70g bolillo roll
- 2 tbsp2 tbsp butter, softened
- 2 tbsp2 tbsp onion
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp ground cumin
- 1 tbsp1 tbsp lime juice
- 4 tsp4 tsp cotija cheese
- 8-10 pickled jalapeño slices
- 2 tbsp2 tbsp salsa tomato
- 2 tsp2 tsp cilantro
