Do you love the beans at Chipotle Mexican Grill? With our copycat recipe, you'll learn how to make their rich and smoky Chipotle pinto beans in the comfort of your own home.
If you're a fan of these copycat pinto beans, we think you will also love our version of Chipotle black beans and their cauliflower rice.
Ingredients
Chipotle Mexican Grill restaurants use the following ingredients in their pinto recipe. The ingredients for this copycat recipe are all easy to find at large grocery stores in the U.S. Mexican oregano, canned chipotle peppers, and adobo sauce can be found in the Mexican section or purchased online.
- Fat: rice bran oil (olive oil makes a good substitute.)
- Dried spices and aromatics: cumin, oregano, bay leaves, salt, black pepper, onions and garlic
- Smokiness: adobo sauce and chipotle peppers
- Beans: dried pinto beans
- Citrus Juice: freshly squeezed lime and lemon juice
See recipe card for full information on ingredients and quantities.
How to Make
- Sort the pintos, then rinse them under cold water, and allow to drain.
- In a large heavy bottomed Dutch oven over medium high heat, heat the oil until shimmering, then add the onion. Sauté until soft and starting to turn color, stirring occasionally to prevent burning. Add the minced garlic and cook until fragrant.
3. Sprinkle on the dried spices: cumin and Mexican oregano. (Hold off on the salt and pepper until later.) Bloom the spices by cooking the mixture for 30 seconds, stirring constantly.
4. Stir in the adobo sauce, chipotles, and bay leaves.
5. Add in the rinsed pintos and cover them with 9 cups of filtered water. Stir until everything is well mixed.
Bring to a boil, then reduce the heat and simmer for 2 ½ hours. Stir every 15 minutes to prevent them from sticking to the bottom of the pot. If they look dry, add a bit more water if necessary. Cook them until they are tender, but not mushy.
6. During the last 15 minutes of cooking, remove the 4 bay leaves and add the salt and black pepper. Stir it in and allow it to finish cooking uncovered.
7. Remove the pot from the heat and allow to cool uncovered for 10 minutes, then pour in the freshly squeezed lemon and lime juice.
8. Serve while it's still hot by itself as a side dish or take it up a notch and put them into burritos along with rice, pico de gallo, super greens and guacamole.
Recipe FAQs
Both Chipotle pinto beans and this copycat recipe taste rich and smoky with just a hint of spice because the chipotle peppers weren't removed. It has a depth of flavor from cooking it low and slow. Plus it has a brightness from the lime and lemon juice added at the end.
Yes, in 2013, they took the pork out of their pinto recipe to make it vegan and vegetarian friendly. They also use rice bran oil for their fat and not lard.
Both types of beans are a healthy source of protein, but Chipotle Mexican Grill's black beans have fewer carbs and fat. With our copycat versions, the pinto beans are higher in fiber, protein, and iron, but the black beans win in all the other categories.
There are a variety of side dishes you can serve with pinto beans. Some of our favorites are cilantro lime rice (white or brown), pico de gallo, guacamole, shredded Monterey Jack cheese, or supergreens (baby kale, baby spinach, romaine). You can also use them to make Chipotle-style burritos, tacos, bowls, or salads
Serve
Looking for other Chipotle recipes to serve with these pinto beans? You'll definitely want to try our recipes for Chipotle black beans and Chipotle cauliflower lime rice. Serve the beans and rice with a protein source, like our Chipotle barbacoa or Chipotle sofritas.
Top your burrito bowl with our Chipotle corn salsa, Chipotle fresh tomato salsa, or Chipotle tomatillo-green chili salsa. Round out your meal with these crispy, lime-flavored Chipotle tortilla chips.
Store
- Make ahead: This pinto bean recipe is perfect for making the night before. They are also great for meal prepping on Sunday to use in meals for the week. Allow them to cool before storing them in an airtight container in the fridge.
- Leftovers: This copycat recipe can be stored in the fridge in an airtight container for up to 5 days.
- Reheat: For best results reheat on the stovetop. When heated through, remove from the heat, and add more fresh lime and lemon juice to brighten it up.
- Freeze: Allow the pinto beans to completely cool, then put in 2-cup, freezer-friendly containers. Freeze for up to 3 months. When ready to use, thaw in the fridge overnight then reheat.
Expert Tips
- Soak or Don't? Don't soak the beans. It will make it easier on you.
- Key Ingredient? Use chipotle peppers and adobo sauce, don't substitute.
- Best way to Cook? Cook low and slow with dried beans, not canned.
- Garnish ideas? Use coined jalapenos, cilantro, shredded cheese, or chopped red onion.
Other Chipotle Recipes to Try
If you liked this recipe and found it helpful, give it some love by sharing!
Follow us on Pinterest, Instagram, YouTube, Twitter, and Facebook for more crave-worthy recipes!
The pleasure of a 5-star review would be greatly appreciated!
Recipe
Chipotle Pinto Beans (Copycat)
Ingredients
- ¼ cup olive oil
- 4 cups yellow onion, chopped
- 4 teaspoons garlic, minced
- 2 ½ teaspoons ground cumin
- 2 ½ teaspoons Mexican oregano
- 2 tablespoons chipotle peppers, chopped
- 2 tablespoons adobo sauce
- 4 cups dried pinto beans, 2 pounds
- 4 bay leaves
- 9 cups filtered water
- 1 tablespoon salt
- 1 teaspoon black pepper
- ¼ cup lime juice
- ¼ cup lemon juice
- 1 tablespoon cilantro, chopped (optional)
Instructions
- Rinse the dried pinto in a large metal colander and pick out any that you don't want.
- In a Dutch oven set over medium high heat, heat the olive oil until it's shimmering, roughly 2 minutes. Saute the onion for 8 minutes, stirring occasionally with a large wooden spoon, then add the garlic and cook until fragrant.
- Sprinkle on the cumin and the Mexican oregano, and let the spices bloom for 30 seconds to 1 minute while constantly stirring.
- Stir in the adobo sauce and the chopped chipotle peppers. Add the bay leaves, dried rinsed pintos, and the water, then stir until well mixed.
- Cover and bring to a boil, then reduce the heat and simmer for 2 ½ hours, or until the pintos are tender, but not mushy. Stir every 15 minutes to prevent them from sticking to the bottom. If necessary, add more water during the cooking process so they don't dry out.
- During the last 15 minutes of cooking, remove the bay leaves, then add the salt and the black pepper.
- Remove the Dutch oven from the heat, uncover, and allow them to cool for 10 minutes, then stir in the lime and lemon juice. Sprinkle 1 tablespoon of chopped cilantro on top as a garnish.
- Serve warm in burritos or burrito bowls with other copycat Chipotle recipes.
Notes
- Soak or Don't? Don't soak the beans. It will make it easier on you.
- Key Ingredient? Use chipotle peppers and adobo sauce, don't substitute.
- Best way to Cook? Cook low and slow with dried beans, not canned.
- Garnish ideas? Use coined jalapenos, cilantro, shredded cheese, or chopped red onion.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Rosalia Q. Figueroa
I tried this recipe and it's really good.
Emma
That's lovely to hear, Rosalia! Thank you!
Kelly
Can these be make in the instant pot and then frozen.
Emma
Yes, you could definitely make this in the Instant Pot. However, we've never tried cooking it that way, so you'll have to let us know how it goes! Depending upon the volume of your pressure cooker, you may have to cut the recipe in half.
Kelly
Thanks they turned out amazing in the instant pot.
Emma
You're welcome, Kelly! We are glad that you made these successfully in the Instant Pot.
Selena
Is there a way to make this recipe without a dutch oven?
Emma
Simply split the ingredients evenly between two deep skillets instead of cooking everything in a tall-sided Dutch oven.
Alex
The spicy flavors of the beans are wonderful! They taste creamy and yummy. I enjoy these pinto beans in a burrito.
Emma
I'm glad you like the pinto beans, Alex!
Beth
The soft pinto beans are flavorful and mouthwatering! They're creamy and chewy, with a hint of spice and a just enough salt, these beans hit the spot!
Emma
That's great, Beth! I'm glad that you enjoyed them.