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When you order from Chipotle’s Mexican Grill is the black beans your favorite bean choice? Bring the taste of Chipotle home by learning how to make our easy copycat recipe using the stovetop and a Dutch oven.
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Chipotle Mexican Grill give the ingredients list for their widely popular black beans on their website. This American restaurant prides itself in using fresh, healthy ingredients.
- Bean: dried black beans
- Fat: rice bran oil (I used olive oil)
- Aromatics: yellow onion and garlic
- Dried Spices: bay leaves, cumin, oregano, salt, black pepper
- Seasonings: chipotle chili peppers and adobo sauce
- Citrus juices: freshly squeezed lemons and limes
How many calories are in this recipe?
For a serving size of 1/2 cup, there is 141 calories and 22.5g of carbs. This recipe is also high in fiber, protein and iron. For more nutritional information, scroll to the end of the recipe card.
Can you make this recipe in advance?
Why certainly! Make up a big batch the night before, then just reheat what you plan to eat. This recipe is perfect for meal prepping on Sunday, because it keeps really well in the fridge for up to 5 days.
Can this recipe be frozen?
Yes, cooked black beans freeze really well. Allow the black beans to cool, then place 2 cups in each freezer zip-top bag. This recipe will keep in the freezer for up to three months. When ready to eat, thaw in the fridge overnight, then reheat on the stovetop or in the microwave.
What else can I do with leftover black beans?
Got leftovers, but you don’t want to freeze them? Turn them into another side dish and surprise your taste buds.
- Corn and black bean salsa
- Black bean dip
- Black bean hummus
- Black bean burgers
How to Make
Gather the ingredients. Sort, rinse and drain the dried black beans. Mince the garlic, chop the onions and parsley, then squeeze the limes and lemon for fresh juice. Finish by measuring out the spices and the oil.
In a large Dutch oven, heat up the oil over medium high heat until it shimmers.
Saute the chopped yellow onion for 5 minutes, stirring occasionally.
Add the minced garlic and cook for a minute, while constantly stirring with a wooden spoon.
Sort, rinse, and drain the dried black beans. There is no need to pre-soak these, because extra water and a longer cooking time will make up for it.
Add the black beans to the Dutch oven, then add the bay leaves, chipotle chili peppers, and the adobo sauce. Add the bay leaves and cumin next.
Pour in the water.
Stir well, then cover.
Bring the pot of beans to a boil.
Reduce the heat and let it simmer for 2 1/2 hours, stirring every 15 minutes for even cooking and so no beans stick to the bottom.
During the last 15 minutes, remove the bay leaves and the chipotle chili peppers.
Stir in the salt and black pepper.
Once the beans are tender, remove them from the heat and allow them to cool for 10 minutes. Add the freshly squeezed lemon and lime juices and stir to combine.
Garnish with fresh parsley or cilantro and serve while still warm.
Enjoy these copycat Chipotle black beans in a soft flour tortilla along with other Chipotle sides: cilantro lime rice, tomato salsa, corn salsa, and avocado slices.
- Want other spices? Try chili powder, chili chipotle powder, allspice, sugar, and smoked paprika.
- Can’t find adobo sauce? Make your own with tomato paste, ACV, chipotle chili powder, cumin, and a pinch of salt, oregano, and garlic salt.
- Can’t find Chipotle chili peppers? Try using 3 teaspoons chipotle chili powder or 1 1/2 teaspoon smoked paprika and 1/2 teaspoons cayenne pepper.
- Can’t find Mexican oregano? Use dried Italian oregano or dried marjoram.
- Save time. Don’t pre-soak the black beans; just increase the water and cooking time.
- Stir every 15 minutes to prevent beans from sticking to the bottom, and promotes even cooking.
- Use chipotle chili peppers and adobo sauce for Chipotle’s famous smoky flavor.
Craving other copycat Chipotle recipes?
Interested in other bean recipes?
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Copycat Chipotle black beans is an easy recipe to make ahead or use for your weekly meal prep. Learn how to cook these Mexican beans from scratch on the stove using a Dutch oven. Serve over rice, or put in soft tacos or burritos for a healthy and delicious meal.
- 1/4 cup olive oil (60 ml)
- 3 cups yellow onion, chopped (432g)
- 2 tablespoons garlic, minced
- 4 cups dried black beans, sorted and rinsed (2 pounds; 907g)
- 4 bay leaves
- 2 chipotle chili peppers
- 1 tablespoon adobo sauce
- 2 1/2 teaspoons ground cumin
- 2 1/2 teaspoons dried Mexican oregano
- 8 cups filtered water
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup freshly squeezed lime juice (60 ml)
- 1/4 cup freshly squeezed lemon juice (60 ml)
- 1 tablespoon fresh parsley or cilantro, for garnish
- In a heavy bottomed Dutch oven over medium high heat, heat the olive oil until it shimmers. Saute the onion for 5 minutes, stirring occasionally with a wooden spoon. Add the garlic and cook until fragrant, usually a minute. Remove from the heat.
- Sort and rinse the dried black beans in a metal sieve, then drain them in a metal colander. Dump them into the Dutch oven. There is no need to pre-soak, since they’ll be cooked with a little extra water and for a longer time.
- Add the bay leaves, chipotle chili peppers, adobo sauce, cumin, oregano, and the water. We used 8 cups and didn’t have to add anymore during the simmering.
- Cover the Dutch oven and bring it to a boil, then reduce the heat to a gentle simmer and cook for 2 1/2 hours or until tender. Stir the beans every 15 minutes so they don’t stick on the bottom and to help them cook evenly.
- During the last 15 minutes of cooking, remove the bay leaves and the chipotle chili peppers, then add the salt and the black pepper. Stir to combine.
- When the beans are tender, remove the Dutch oven from the heat and allow it to cool for 10 minutes.
- Stir in the freshly squeezed lime and lemon juice, and garnish with a sprinkle of fresh parsley or cilantro. Serve while still warm.
- With this cooking method, there’s no need to pre-soak the black beans.
- To prevent beans from sticking to the bottom and to promote even cooking, stir them every 15 minutes.
- For Chipotle’s famous smoky flavor, use canned chipotle chili peppers and adobo sauce.
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chipotle black beans vegan, nutrition