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Week of 4/21/25

Refried Bean and Curtido Grilled Cheese
with chili-spiced green beans

Active: 35 Total: 35
Original GF Paleo Vegetarian
Refried Bean and Curtido Grilled Cheese

Refried beans are an oft-overlooked but convenient pantry staple. If you've got some on hand, you've got the makings of a delicious dinner. Crisp, tangy curtido from earlier in the week gives these sandwiches layers of flavor and texture.
Cooking Methods: This recipe includes instructions for using the stovetop or oven. Select your preferred method.

Tags
Air-Fryer Friendly
Proteins
Cheese, Beans, pinto
Cuisines
Latin
Save recipe
18

Ingredients

Metric
Servings:
4
Curtido Pickled Cabbage:
  • Cabbage, red - 6 oz , thinly sliced
  • Carrots - 2 oz , shredded on a box grater
  • Jalapenos - 1/2 , chopped
  • Garlic - 1 clove , chopped
  • Oregano, dried - 1/2 tsp
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Oil, cooking - 1 1/2 Tbsp
Refried Bean and Curtido Grilled Cheese:
  • Cheese, monterey jack - 6 oz , sliced or shredded (sub cheddar or Mexican blend)
  • Beans, refried (14 oz / 397 g) - 1 can
  • Salsa, store-bought - 1/3 cup , use your favorite
  • Butter - 4 Tbsp
  • Bread, sourdough - 8 slices (sub any sturdy sandwich bread)
Chili-Spiced Green Beans:
  • Green beans, fresh - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1 tsp
  • Coriander, ground - 1/4 tsp
  • Lime juice - 1 tsp

Choose Cooking Method

Prep

  1. Green beans / Cheese / Cabbage / Carrots / Jalapenos / Garlic - (Skip prepping curtido ingredients if  made ahead for Monday.) If prepping right before cooking, get oven heating first.) Prep as directed. Store green beans and cheese in their own separate containers. Store cabbage, carrots, jalapenos, and garlic together in one container. (Can be done up to 5 days ahead)

  2. Make curtido - (Skip if made ahead for Monday.) In a large bowl, whisk together oregano, vinegar, and cooking oil (portion for curtido) until well combined. Add cabbage, carrots, jalapenos, and garlic and toss everything together to combine. Taste and season with some salt and pepper, if needed. (Can be done up to 3 days ahead)

  3. Refried beans - Warm refried beans in the microwave. Stir salsa into beans.

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Make

  1. Heat oven to 425 F / 218 C degrees and set out two baking sheets. Spread green beans out onto one baking sheet and toss with cooking oil (portion for green beans), chili powder, coriander, and some salt and pepper.

  2. Line the second baking sheet with some parchment paper (not in ingredients list). Spread butter on one side of each bread slice. Lay half of the bread slices on the baking sheet, buttered side-down (use two baking sheets if necessary to prevent crowding). 

  3. Spread each slice with a layer of refried beans, then top with curtido. Press the curtido gently into the beans. Spread cheese over top of curtido, and place remaining bread slices on top, buttered side-up.

  4. Transfer green beans to the oven and roast until tender, 12 to 15 minutes, shaking the pan halfway through cooking.

  5. Place the tray with the sandwiches in the oven and bake for 5 to 6 minutes, or until the bottoms of the sandwiches are golden and crispy.

  6. Carefully flip the sandwiches and return them to the oven. Bake until both sides are lightly browned and cheese is melted, ~5 minutes more.

  7. When green beans are done cooking, remove from the oven and toss with lime juice.

  8. Serve sandwiches with roasted green beans on the side. Enjoy!

Prep

  1. Green beans / Cheese / Cabbage / Carrots / Jalapenos / Garlic - (Skip prepping curtido ingredients if made ahead for Monday.) Prep as directed. Store green beans and cheese in their own separate containers. Store cabbage, carrots, jalapenos, and garlic together in one container. (Can be done up to 5 days ahead)

  2. Make curtido - (Skip if made ahead for Monday.) In a large bowl, whisk together oregano, vinegar, and cooking oil (portion for curtido) until well combined. Add cabbage, carrots, jalapenos, and garlic and toss everything together to combine. Taste and season with some salt and pepper, if needed. (Can be done up to 3 days ahead)

  3. Refried beans - Warm refried beans in the microwave. Stir salsa into beans.

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Learn More

Make

  1. Heat oven to 425 F / 218 C degrees. Spread green beans out onto a baking sheet and toss with cooking oil (portion for green beans), chili powder, coriander, and some salt and pepper. 

  2. Transfer green beans to the oven and roast until tender, 12 to 15 minutes, shaking the pan halfway through cooking.

  3. While green beans are roasting, assemble and cook the sandwiches. Heat a large, nonstick skillet over medium heat.

  4. Spread one side of each bread slice with butter. Place half of the bread slices, buttered side-down, on a clean work surface. Spread each slice with a layer of refried beans, then top with curtido. Press the curtido gently into the beans. Spread cheese over top of curtido, and place remaining bread slices on top, buttered side-up.

  5. Place sandwiches in the heated pan and cook, undisturbed, until the bottoms are golden brown and crisp, then flip and cook on the other side until golden brown (do this in batches, if necessary).

  6. When green beans are done cooking, remove from the oven and toss with lime juice.

  7. Serve sandwiches with roasted green beans on the side. Enjoy!

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