Tuesday, April 15, 2014

Corn & Black Bean Fajita Grilled Cheese

Corn & Black Bean Fajita Grilled Cheese

This week grilled cheese month takes a very, very good turn.  A very tasty Mexican turn.  Mexican is my #1 all-time favorite and fajitas – particularly fajita filling – is my favorite, too.  So of course I would stuff all of my favorite things between two slices of bread with some incredibly spicy pepper jack cheese and was born my new favorite grilled cheese.

Of all of the restaurants here, we have come to make the local Mexican restaurant a near weekly occurrence.  And more often than not Paul and I get fajitas.  We share them but really, I just eat the filling while Paul actually eats the tortillas and piles on the sour cream and guacamole…and hot sauce.

Corn & Black Bean Fajita Grilled Cheese Filling

The truth is that I just really love the filling.  It’s one of those meals that we sit and dissect and make over and over again at home until we figure it out and I think I got it here.  The secret is one of my favorite ingredients ever – soy sauce!  Typically in Asian cooking, I know, but I use it all the time in lots of various dishes and I promise, it’s the star in fajita filling, too.

The secret to this (or any really) grilled cheese is to cook it slowly over medium heat so that the cheese melts completely and evenly.  If you cook it too quickly and with the heat too high, the bread toasts too quickly before the cheese gets melted and then you have a sad grilled cheese.  And no one wants a sad grilled cheese.  And sad grilled cheese, this one is not.  Look at all of that gooey cheesy filling!  Not the cleanest of sandwiches, but one of the best, I promise.

Corn & Black Bean Fajita Grilled Cheese

PrintPrint Recipe

Corn & Black Bean Fajita Grilled Cheese

Yield: 4 sandwiches

Total Time: 30 min

A super flavorful pepper jack grilled cheese with a vegetarian fajita filling with peppers, onions, corn and black beans.


for the fajita filling:
1 Tbs. olive oil
1/2 cup sliced yellow pepper
1/2 cup sliced red pepper
1 cup sliced green pepper
1 cup sliced red onion
1 cup sweet corn
1 cup canned black beans (drained and rinsed)
1 Tbs. lime juice
1 clove garlic, minced
2 tsp. soy sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1/4 tsp. kosher salt
1/4 tsp. black pepper

for the sandwiches:
8 slices sandwich bread
8 ounces sliced pepper jack cheese
Butter, for spreading


Heat the olive oil in a large skillet or grill pan over high heat and add the onions and peppers. Cook the vegetables for about two minutes until slightly tender and very fragrant. Add the garlic, the corn, black beans, lime juice and seasonings and cook for another 4 minutes or so until fragrant and tender, but still slightly crisp.

Heat a large non-stick skillet over medium heat. Butter one side of each slice of bread. Place two slices, butter side down in the pan. Top with a slice of cheese, a generous helping of the filling, top with more cheese, and another slice of bread, butter side up. Cook for about 3 minutes on the first side until the bread has browned and the cheese begins to melt. Flip and cook an additional 3-4 minutes until the cheese is melted and the outside of the bread is toasted. Remove from the pan. Repeat with the remaining bread and filling and serve hot.

Corn & Black Bean Fajita Grilled Cheese


17 Responses to “Corn & Black Bean Fajita Grilled Cheese”

  1. #
    Erin | The Law Student's Wife — April 15, 2014 @ 6:29 am

    Forget sad grilled cheeses-this is the happiest grilled cheese ever! I am such a sucker for Mexican food.

  2. #
    Claire Gallam — April 15, 2014 @ 10:16 am

    oH MY GOSH CASSIE!!! I need this right now!

  3. #
    saly @ sallys baking addiction — April 15, 2014 @ 11:08 am

    Mexican is my favorite too – I have got to try this grilled cheese!

  4. #
    Laura (Tutti Dolci) — April 15, 2014 @ 11:15 am

    I love fajitas, this is my dream grilled cheese!

  5. #
    Anna @ Crunchy Creamy Sweet — April 15, 2014 @ 11:26 am

    Swoon! This grilled cheese looks amazing!

  6. #
    Ashley — April 15, 2014 @ 11:55 am

    This is the best idea for grilled cheese! I can never ever get enough mexican food … and then you combined it with grilled cheese!

  7. #
    Joanne — April 15, 2014 @ 10:17 pm

    All that oozing cheese and veggielicious filling…this is definitely my kind of grilled cheese! Fajitas are one of my tex-mex favorites as well. There’s something about those charred veggies that is so enticing!

  8. #
    Christine from Cook the Story — April 16, 2014 @ 9:30 am

    My drool factor is running at full power over this sandwich!

  9. #
    Laurie {SimplyScratch} — April 16, 2014 @ 9:46 am

    All my favorite things stuffed into my other favorite thing. Genius!

  10. #
    Megan {Country Cleaver}} — April 16, 2014 @ 9:47 pm

    This is a grilled cheese I’d totally fall in love with!! Gorgeous, Cass!

  11. #
    ashley - bakerbynature — April 18, 2014 @ 9:03 am

    OMG. This grilled cheese!!! I need it to come to meeee.

  12. #
    taylor @ greens & chocolate — April 18, 2014 @ 1:47 pm

    This just might be my favorite grilled cheese idea I’ve seen all month! Love it!

  13. #
    natalie@thesweetslife — April 18, 2014 @ 6:49 pm

    BRILLIANT cassie!!!

  14. #
    Meghan — April 18, 2014 @ 8:11 pm

    This is my type of grilled cheese! You always make such good looking food, Cassie! This is definitely another one for my must make list!

  15. #
    Sarah — April 20, 2014 @ 3:52 pm

    To Die For.


  1. Pingback: The Best Grilled Cheese Recipes | Bake Your Day

  2. Pingback: Asian Ginger Sesame Roasted Vegetable Pasta - The Law Student's Wife |

Leave a Comment