Are Chipotle black beans your favorite choice at this popular Mexican restaurant? Bring the taste to your home by learning how to make our easy copycat recipe using the stovetop and a Dutch oven.
Looking for other copycat recipes from this Mexican restaurant? You'll definitely want to try these recipes for Chipotle steak and Chipotle sofritas.
Ingredients
Chipotle Mexican Grill gives the ingredients list for their widely popular black bean recipe on their website. This American restaurant prides itself on using fresh, healthy ingredients. Below are some of the key ingredients to make this copycat recipe.
- Bean: We used dried black beans not canned.
- Fat: We used olive oil, Chipotle uses rice bran oil, but it's hard to find.
- Dried Spices and Aromatics: We used bay leaves, cumin, oregano, salt, black pepper, yellow onion and garlic.
- Seasonings: We used chipotle chili peppers and adobo sauce.
- Citrus juices: We used freshly squeezed lemons and limes to finish this dish.
See recipe card for full information on ingredients and quantities.
How to Make Chipotle Black Beans
- 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. (image 1)
- In a large Dutch oven, heat up the oil over medium-high heat until it shimmers. Sauté 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. (image 2)
- Add them to the Dutch oven, then add the bay leaves, chili peppers, and the adobo sauce. Add the bay leaves and cumin next. Pour in the water. (image 3)
- Stir well, then cover and bring to a boil. Reduce the heat and let it simmer for 2 ½ hours, stirring every 15 minutes for even cooking and so nothing sticks to the bottom. During the last 15 minutes, remove the bay leaves and the chipotles. (image 4)
- Stir in the salt and black pepper. (image 5)
- 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. (image 6)
- Garnish with fresh parsley or cilantro and serve while still warm. (image 7)
- Enjoy this copycat Chipotle bean recipe served in a soft flour tortilla along with other copycat sides: cilantro lime rice, tomato salsa, corn salsa, and avocado slices. (image 8)
Recipe FAQs
On their website, the ingredients include black beans, chipotles, bay leaf, black pepper, cumin, garlic, lemon juice, lime juice, onion, oregano, rice bran oil, salt, and water. We've created our copycat recipe using these same ingredients.
They are a bit spicy but not too much. In our copycat recipe, we remove the chili peppers after cooking. This adds some spice to the dish and a delicious smoky flavor.
Black beans are a healthy source of protein, fiber, and antioxidants. In the restaurant, one serving contains 130 calories, 1.5 grams fat, 8 grams protein and 22 grams of carbs. In our copycat recipe, a ½ cup serving contains 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.
Yes, they are cooked using all plant-based ingredients in the restaurant version and our copycat recipes.
Make Ahead: This bean recipe is easy to make up a big batch the night before or for meal prepping on Sunday. Then use them throughout the week to create healthy, delicious meals.
Leftovers: Store leftovers in the fridge for up to 5 days.
Reheat: Reheat on the stovetop on medium low or in the microwave. You can also turn them into another side dish and surprise your taste buds. Use them in other recipes such as black bean dip, corn and black bean salsa, black bean burgers, or black bean hummus.
Freeze: Allow the entire pot 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.
Serve
Looking for other Chipotle recipes to serve with these black beans? You'll definitely want to try our recipes for Chipotle pinto beans and Chipotle cauliflower lime rice. Serve the beans and rice with a protein source, like our Chipotle carne asada or Chipotle pork carnitas.
Top your burrito bowl with our Chipotle corn salsa, Chipotle fresh tomato salsa, or Chipotle tomatillo-green chili salsa. You can also try a drizzle of this Chipotle honey vinaigrette for extra flavor. Round out your meal with these crispy, lime-flavored Chipotle tortilla chips.
Expert Tips
- Want to save time? Don't pre-soak the beans; just increase the water and cooking time.
- No sticking? Stir every 15 minutes to prevent them from sticking to the bottom, and promotes even cooking.
- Want a smoky flavor? Use chipotle chili peppers and adobo sauce for Chipotle's famous smoky flavor.
- Chef secret: Use lime juice and lemon juice to add balance and bright flavor to this dish.
- Want even cooking? Use a heavy bottomed pot like a Dutch oven.
Other Copycat Chipotle Recipes You'll Love
Recipe
Chipotle Black Beans (Copycat)
Ingredients
- ¼ cup olive oil
- 3 cups yellow onion, chopped
- 2 tablespoons garlic, minced
- 4 cups dried black beans, sorted and rinsed (2 pounds)
- 4 bay leaves
- 2 chipotle chili peppers
- 1 tablespoon adobo sauce
- 2 ½ teaspoons ground cumin
- 2 ½ teaspoons dried Mexican oregano
- 8 cups filtered water
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¼ cup freshly squeezed lime juice
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon fresh parsley or cilantro, for garnish
Instructions
- 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 ½ 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.
Notes
- Want to save time? Don't pre-soak the beans; just increase the water and cooking time.
- No sticking? Stir every 15 minutes to prevent them from sticking to the bottom, and promotes even cooking.
- Want a smoky flavor? Use chipotle chili peppers and adobo sauce for Chipotle's famous smoky flavor.
- Chef secret: Use lime juice and lemon juice to add balance and bright flavor to this dish.
- Want even cooking? Use a heavy bottomed pot like a Dutch oven.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Michelle
Question about the chipotle peppers. Do I use the canned or dry peppers? Either way, I leave them whole and remove them at the end?
Emma
We used the canned chipotle peppers in adobo sauce. Yes, you leave them whole and remove them at the end.
Chelsie
These beans are so flavorful! Every bite was delicious. I will be making this recipe again and again.
Emma
Awww, that's wonderful to hear, Chelsie! We are so glad that you've been enjoying the black beans!
Alex
These beans are soft and well flavored. The adobo sauce and chipotle peppers add a smoky flavor, and the parsley looks nice on top.
Emma
Awesome, Alex!
Beth
The warm, soft black beans are flavorful. They aren't spicy, and the flavors blend together to make it taste almost creamy. Delish!
Emma
Glad you enjoyed this, Beth!