This is by far the best vegetarian, Mexican-centric, grilled cheese concoction ever, the perfect quick and easy meal.
We suggest doubling the frijoles refritos recipe: this fried bean recipe keeps well, is a delicious side dish and is also the base for many Mexican dishes. Chile Piquin is an essential element when making an authentic Salsa Pico de Gallo, which can be used as a garnish – but, any very hot, dried chile would do very nicely.
- 2 cups black beans or red beans, cooked or canned
- 2 Tbsp Cali-Mex blend or Tlatelolco Rub
- 4 garlic cloves
- Salt, to taste
- ½ cup olive oil
- 6 oz Cheddar cheese
- 6 oz Mozzarella cheese
- ½ baguette
Pico de gallo salsa
- 1 medium tomato
- ½ medium onion
- ¼ cup fresh coriander
- 6 Piquin Chile
- Juice of one lime
Drain the cooked beans.
Grind the spice blend of your choice. Put everything into a food processor with the garlic. Reduce to a paste, add water if necessary to achieve a smooth paste.
Heat a large pan on high. Pour the oil in once the pan is hot then quickly add the bean purée.
Mix until all the oil is absorbed. Add salt, to taste. Reduce the heat and cook for 5 to 10 minutes, stirring occasionally. Place the fried beans in a bowl and set aside.
Chop the tomato, onion and coriander. Crush the Piquin chiles with a little salt. Mix with lime juice and set aside.
Heat the oven to « broil ».
Grate and combine the cheeses.
Cut the baguette in two lengthwise, then slice into equal pieces.
Generously spread the bean paste on the pieces of bread. Place the bread on a baking sheet then sprinkle the grated cheeses over the bean paste.
Let bake and become golden for a few minutes then serve immediately, garnished with Pico de Gallo salsa.