2 Tbsp fresh lime juice
1 Tbsp fresh oregano, minced
1 Tbsp olive oil
½ tsp ground cumin
¼ tsp kosher salt
¼ tsp black pepper
¼ tsp cayenne
1 (15 oz) can unsalted black beans, drained and rinsed
1 large zucchini, cut lengthwise into (1/4-inch-thick) slices
½ small red onion, cut into (1/4-inch-thick) slices
1 (12 oz) sourdough bread loaf, halved horizontally
2 oz pepper-Jack cheese, shredded (about ½ cup)
Preheat broiler to high (550 F). Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10-12 minutes or until blackened. Wrap pepper halves in foil. Let stand 5 minutes; peel off charred skins and cut into strips. Place lime juice, oregano, oil, cumin, salt, black pepper, cayenne, and beans in the bowl of a food processor; pulse several times or until coarsely chopped. Heat a grill pan over high heat (or preheat grill). Coat pan with cooking spray. Arrange zucchini and onion slices on pan; grill 5 minutes on each side. Spread black bean mixture over bottom half of bread; top with zucchini, onion, and bell pepper. Sprinkle with cheese and top with top half of bread. Coat both sides of sandwich with cooking spray. Place sandwich on grill pan; top with a heavy skillet. Grill 3 minutes on each side or until cheese melts. Remove sandwich from pan; cut into pieces.