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Chilli Bean Cheese Toastie

This fantastic toasted sandwich is inspired by the flavours of Tex-Mex chilli, but is put together in minutes. The warmly spicy bean, corn, and melting cheese filling is a great contrast to the buttery, crunchy and crispy golden bread. I've used black beans, but you can swap in your favourites e.g. kidney or borlotti beans.

Perfect on its own for lunch or serve with a big mixed salad for an easy, delicious and nutritious dinner.

Filling will keep for 2 days covered in the fridge.

Course Main Course, Lunch
Cuisine Vegetarian, Mexican inspired, Tex-Mex inspired
Keyword easy, toasted sandwich
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2
Author Moorlands Eater

Ingredients

  • 80 g cooked black beans (or other beans e.g. kidney, borlotti)
  • 50 g sweetcorn tinned or frozen
  • 50 g red onion finely chopped
  • 2 heaped tsp tomato puree
  • 1 tsp garlic granules (or 1 finely chopped clove of garlic)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ - 1 tsp hot or mild chilli flakes (or finely chopped fresh chilli to taste)
  • salt and black pepper
  • ¼ - ½ tsp sugar (optional)
  • 80 g mature Cheddar cheese grated (increase to 100 g if liked)
  • 2 rounded tbsp fresh coriander roughly chopped
  • 4 slices good quality bread cut medium thick
  • butter for spreading

Instructions

  1. Make the filling.

    Put the beans in a bowl and lightly squash with a fork (or leave whole if preferred).

    Stir in the sweetcorn, onion, tomato puree and all the spices plus a pinch of salt and a good grind of pepper. Taste and add more spice, salt or pepper if needed and the sugar if liked.

    Stir in the grated cheese and the coriander then set aside.

  2. Preheat a sandwich press (or a non-stick frying pan over low-medium heat).

  3. Spread a layer of butter on the 'wrong' sides of each slice of bread (i.e. the sides that will be the OUTSIDE of the sandwich).

  4. Divide the filling between TWO slices of bread, placing it on the unbuttered side. Press down with your hands to firm and stop it falling off.

    Place another slice of bread on top of each, buttered side up.

    You should now have two sandwiches with the buttered sides on the outside: see images in blog post if this isn't clear.

  5. Carefully transfer the sandwiches to the sandwich press and put down the lid. Cook until the outside is crispy and deep golden brown and the filling is hot and melting. If necessary, turn occasionally for even cooking. Depending on your appliance and the thickness of the bread, this should take 5 - 8 minutes.

    If using a frying pan: transfer the sandwiches to the hot pan and cook the first side until light golden brown. Carefully turn and repeat. Turn once or twice more until the outside is crispy and deep golden brown and the filling is hot and melting. Tip: after the first turn you can use a saucepan lid or similar to lightly press the sandwich.

  6. Cut in half and serve immediately.

    Unheated filling can be covered and stored in the fridge for 2 days.