Ingredients

4 poblano peppers (see Note)
1 14-ounce can pinto beans, preferably low-sodium
3 tablespoons prepared salsa
1/8 teaspoon salt
1/2 cup shredded Monterey Jack or Cheddar cheese
2 tablespoons low-fat plain yogurt
3 scallions, sliced
2 tablespoons chopped fresh cilantro
8 slices sourdough bread

Preparation

Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.