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Grilled Cheese With Pesto and Black Bean Spread

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4 from 1 review

A simple, delicious grilled cheese sandwich that’s packed with flavor & some extra fiber!

Ingredients

Scale
  • 1⁄4 cup toasted pumpkin seeds
  • 1⁄4 cup Organic Valley Grated Parmesan
  • 2 cloves garlic
  • 1 bunch fresh cilantro (or 4–5 cups loosely packed)
  • 1 tablespoon lemon juice
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 1⁄4 cup olive oil
  • 1 pint black beans (drained)
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • water as needed
  • 2 sourdough bread slices
  • 2–4 tablespoons pesto
  • 2–4 tablespoons black bean spread
  • 1–2 Organic Valley American Cheese Singles
  • 2 teaspoons Organic Valley Cultured Butter

Instructions

  1. In a food processor combine the pumpkin seeds, parmesan, and garlic. Process for 15 seconds. Add the cilantro, salt, pepper and lemon juice. With the processor running, slowly add the olive oil until the pesto is fully pureed.
  2. Combine the black beans, lime juice and cumin in a bowl. Smash into a paste.
  3. Spread pesto on the inside of one slice of bread and top with cheese. Spread black bean spread on the inside of the other slice and place bean-side down on top of the other slice. Spread butter on the outsides of the bread and grill sandwich in skillet until browned on both sides and cheese is melted. Cut and serve immediately.

Find it online: https://www.theleangreenbean.com/grilled-cheese-with-pesto-and-black-bean-spread/