Ever since I saw this recipe at TasteTinkerer, my friendly neighborhood blog, I have been meaning to try this grilled sandwich with a Mexican twist. High in protein with very little fat aka nutritious and can be fixed in under 30 minutes, making it a perfect weekday dinner candidate.

Mexican grilled sandwich


For the Patty
1/2 can Refried Beans with Jalapeno peppers (Trader Joe’s)
1/2 can Organic Pinto Beans
Handful of chopped coriander
1/2 tsp of cumin powder
1/2 tsp of cayenne powder (more or less based on the preferred spice level)
1/2 cup of bread crumbs

2 slices of Mozzarella cheese
2 slices of onion
2 tsp of mustard
2 tsp of tomato ketchup
4 bread slices
2 tsp of oil

Mix all the patty ingredients except the bread crumbs. Divide and shape them into two patties. Coat with breadcrumbs and place them on a hot non-stick pan coated with a tsp of oil. Let them cook for about 5 minutes on each side.

Toast the bread slices, spread mustard and tomato ketchup on 2 slices. Stack onions, cheese and the patty (lettuce and tomatoes will be a good addition too), cook them on a pan again, just till the cheese starts to melt.

Sending this to Culinary Bazaar for the A.W.E.D event where the theme is Mexican.