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Santa Fe Black Beans

We probably each make this at least once a month. It's hearty and flavorful, perfect as a side or even as veggie friendly main!

Santa Fe Black Beans

Why it's on our list

Years ago on a girls trip to Santa Fe New Mexico, Courtney took a Southwestern inspired cooking class. The standout recipe was a black bean side dish that’s best described as hybrid refried beans but with a little more texture and spice than traditional refried beans and no lard. The magic ingredient in these beans is cinnamon and while it sounds a little weird, trust us, it makes the dish! This recipe has been modified by Courtney & Whitney from the original, using canned beans to come together quickly as a super flavorful and healthy side dish to any Mexican or Southwest inspired meal.


Serves 4-6 as a side

  • 2 cans Black Beans (drained)

  • 2 TSP Olive Oil

  • ½ small onion diced

  • ½ can Ro-tel tomatoes (original or mild depending on your tastes)

  • ½ teaspoon cumin

  • ¼ teaspoon smoked paprika

  • ⅛ teaspoon cinnamon

  • Salt and pepper to taste

  • Squeeze of fresh lime juice


  • Heat olive oil on medium heat

  • Add onions and saute until they start to turn a golden brown

  • Add both cans of beans, ro-tel, spices and stir

  • Reduce heat and simmer for 15 minutes, stirring occasionally

  • Finally, take a large spoon and mash beans on the side of the pot creating a “refried bean” like consistency while leaving some beans whole.

  • Remove from stove, squeeze in a bit of lime and serve. Option to sprinkle cilantro of diced jalapeno on top if you desire more heat.

Courtney & Whitney


Serve it up!

Do you prefer black beans or refried beans when eating Tex Mex? Send us a note!

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