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Do you love the beans at Chipotle Mexican Grill? With our copycat recipe, you’ll learn how to make their rich and smoky pinto beans in the comfort of your own home. These beans have a depth of flavor that is mouthwatering! Oh, did I mention? There is no soaking required.
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Chipotle Mexican Grill restaurants use the following ingredients in their pinto recipe.
- Fat: rice bran oil (olive oil makes a good substitute.)
- Aromatics: Yellow onion, garlic
- Dried spices: cumin, oregano, bay leaves, salt and black pepper
- Smokiness: adobo sauce and chipotle peppers
- Beans: dried pinto beans
- Citrus Juice: freshly squeezed lime and lemon juice
Does Chipotle Mexican Grill have pork in their pinto recipe?
Not anymore. In 2013, Chipotle 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. If you prefer to have the pork, cook 6 slices of bacon, allow to cool, then chop into 1/4-inch pieces and add to the beans. Saute the onion in bacon grease instead of olive oil.
How many calories are in this recipe?
For a 1/2 cup (4 oz. or 114g) serving size, there are 224 calories, 35.8g of carbs, 3.9g of fat and 401 mg of sodium. This recipe is also high in protein, fiber and will give you 18% of daily intake of iron. For more nutritional information, scroll to the end of the recipe card.
What is healthier Chipotle’s pinto or black beans?
Both are a healthy source of protein, but Chipotle Mexican Grill’s black beans have less carbs and fat. With our copycat versions, the pinto are higher in fiber, protein and iron, but the black beans win in all the other categories.
What does this recipe taste like?
This copycat recipe tastes 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.
Can you make this in a crock pot?
Yes, just follow steps 1 to 3 in the recipe card then put all the ingredients in a large crock pot. Stir and cover. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. They are done when they are tender. Add the salt and pepper during the last 30 minutes, and add the lime and lemon juice when completely done cooking.
Can you make this recipe in advance?
This 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 in an airtight container in the fridge. This recipe can be stored in the fridge in an airtight container for up to 5 days.
Can you freeze this recipe?
Yes, you definitely can. Allow them to completely cool, then put in 2-cup, freezer-friendly containers. Freeze for up to 3 months. Allow to thaw in the fridge overnight, then reheat on the stovetop. Remove it from heat and add more fresh lime and lemon juice to brighten it up.
What can you serve this recipe with?
- Cilantro Lime Rice (white or brown)
- Pico de gallo
- Shredded Monterey Jack cheese
- Supergreens (baby kale, baby spinach, romaine)
- Make into Chipotle style burritos, tacos, bowls, or salads
How to Make
Gather all the ingredients. Chop the onion and the chipotle peppers. Mince the garlic, then measure out the oil and spices.
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.
Saute until soft and starting to turn color, stirring occasionally to prevent burning. Add the minced garlic and cook until fragrant.
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.
Stir in the adobo sauce, the chopped chipotle peppers, and the bay leaves.
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 1/2 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 until them until they are tender, but not mushy.
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.
Remove the pot from the heat and allow to cool uncovered for 10 minutes, then pour in the freshly squeezed lemon and lime juice.
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.
- Want this with meat? Add 1 pound of crumbled bacon.
- Like bacon grease? Use that instead of the olive oi.
- Like it spicy? Use more chopped chipotle peppers.
- Garnish ideas? Use coined jalapenos, cilantro, shredded cheese, or chopped red onion.
- Don’t soak the beans. It will make it easier on you.
- Use chipotle peppers and adobo sauce, don’t substitute.
- Cook this low and slow with dried beans, not canned.
Looking for other Chipotle recipes?
Hungry for Mexican food?
- Vegan Refried Beans
- Cauliflower Pepita Vegan Taco Meat
- Mexican Corn in a Cup
- Vegan Burrito Bowl
- Vegan Taco Salad
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Copycat Chipotle pinto bean recipe is easy to make on the stovetop or crockpot. Learn how to make this vegan Mexican side from scratch to use in burritos, salads, or with rice. There’s no soaking the beans, so it speeds up the process!
- 1/4 cup olive oil (60 ml)
- 4 cups yellow onion, chopped (576g)
- 4 teaspoons garlic, minced
- 2 1/2 teaspoons ground cumin
- 2 1/2 teaspoons Mexican oregano
- 2 tablespoons chipotle peppers, chopped
- 2 tablespoons adobo sauce
- 4 cups dried pinto beans (2 pounds; 907g)
- 4 bay leaves
- 9 cups filtered water (2.13 liters)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup lime juice (60 ml)
- 1/4 cup lemon juice (60 ml)
- 1 tablespoon cilantro, chopped (optional)
- 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 1/2 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.
- Make it easier on you, don’t soak the beans.
- Don’t substitute or leave out the chipotle peppers or adobo sauce.
- Use dried beans and cook them low and slow.
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Keywords: Copycat Chipotle Pinto Beans, Nutrition