Mexican · Lunch
Bean and Cheese Sandwich (High-Protein)
A toasted sandwich built on refried black beans and melted Monterey Jack and cotija, layered with a fried egg and chicken breast for added protein, plus pickled jalapeno, tomato, and cilantro on toasted bolillo-style bread. Warm, savoury, mildly spiced, and satisfying.
$4
12 minsPrep
13 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
723Calories
54.2gProtein
31.6gFat
56.8gCarbs
6.8gSugar
11.2gFiber
1345mgSodium
310mgChol
12.8gSat Fat
1050mgPotassium
510mgCalcium
6.1mgIron
1.5mcgVitamin B12
10.2mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Dice the onion, mince the garlic, slice the tomato, shred the chicken, and split the roll so everything is ready.
2
Saute
Warm half the olive oil in a small skillet over medium heat and saute the onion and garlic for 2 minutes until translucent.
3
Simmer
Add the black beans, cumin, chili powder, and splash of water to the skillet; mash and simmer for 4 minutes until thickened.
4
Fry
Push beans aside, add remaining oil, and fry the egg over medium heat for 3 minutes until white is set, yolk soft.
5
Build
Spread bean mash on bottom roll half, top with chicken, egg, Monterey Jack, and cotija cheeses.
6
Melt
Cover the sandwich in the skillet over medium-low heat for 2 minutes until cheese is glossy and melted throughout.
7
Toast
Press the roll top cut-side down in the warm skillet over medium heat for 1 minute until golden and crisp.
8
Finish
Layer tomato slices, pickled jalapeno, and cilantro over the cheese, squeeze lime juice on top.
9
Plate
Close the sandwich with the toasted top, cut in half diagonally, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 3/4 cup black beans
- 22 telera or bolillo roll (about 2.5 oz/70g), split
- 3 oz86g Monterey Jack cheese
- 1.4 oz40g cotija cheese
- 22 large eggs
- 4 oz114g chicken breast
- 2 tbsp2 tbsp olive oil, divided
- 4 tbsp4 tbsp onion
- 22 small clove garlic
- 1/2 tsp1/2 tsp cumin-ground
- 1/2 tsp1/2 tsp chili-powder
- 44 tomato slices
- 2 tbsp2 tbsp pickled jalapeno
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp lime juice
- salt, to taste
