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

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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