Chipotle Black Beans (Copycat)

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Chipotle Black Beans (Copycat) recipe  with chili powder, cumin, lemon and lime is an easy recipe that brings the taste of Chipotle Mexican Grill home.

Your kitchen will have the makings for a fiesta when you serve this Chipotle Black Beans recipe with Chipotle Corn Salsa (Copycat), Chipotle Guacamole (Copycat) and Chipotle Barbacoa Beef.

Chipotle Black Beans Copycat Recipe

 Chipotle Black Beans (Copycat)

Enjoying a meal at the popular fast-casual restaurant, Chipotle, is a real treat. The options are plentiful when you pick and choose from the menu items such as tacos, burritos and salads. In fact, making a selection is often the hardest part!  Learning how to make Chipotle black beans for burritos, tacos, and salads is a simple, affordable way to enjoy the flavors of a Mexican buffet with your family.

Many meals at Chipotle start with the foundation of beans– Chipotle Mexican black beans or pinto beans. Beans are a go-to protein source for vegetarians and vegans. This recipe for black beans is gluten free as well. Meat eaters also appreciate the texture and flavor that beans provide within dishes like chicken burritos or beef tacos.

How do black beans differ from pinto beans? Black beans tend to retain their shape and firm bite even after cooking whereas cooked pinto beans are creamier and softer. Black beans are often served with rice, in soups, or as a stand alone side dish. Pinto beans are the common ingredient in refried beans.

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Copycat Chipotle Black Beans are easy to make at home. To mimic the smoky flavors of black beans from Chipotle, let’s start by learning what ingredients are in the restaurant’s recipe as listed on the company’s website. The ingredient list is long but you’ll likely have most of these items in your pantry at home. Notice that a few ingredients like bay leaf and chipotle will take your black beans from average to something special.

  • rice bran oil (vegetable oil is fine)
  • yellow onion
  • garlic
  • black beans
  • bay leaf
  • kosher salt
  • chipotle chili powder
  • cumin
  • black pepper
  • oregano
  • lemon juice
  • lime juice

Tips for making Chipotle Black Beans

  • Always rinse canned beans to remove some of the salt and starch.
  • Develop layers of flavor by sautéing the onions and garlic first.
  • Use a heavy-bottomed pot like a Dutch oven to promote even cooking.
  • If you’d like more smoky heat, substitute a canned chipotle in adobo sauce for the chili powder. Remove before serving.
  • The bay leaf contributes to the unique taste of the cooked black beans but be sure to remove the bay leaf before serving.
  • Finishing the black beans with lime juice and lemon juice is a chef trick that provides balance and a bright flavor. Use fresh citrus juice, not bottled and mix gently to combine.

We love making restaurant copycat recipes! If you like these dishes from Chipotle, you’ll love recipes from Panda Express too. We have nearly the entire Panda Express menu copycat recipes including Panda Express Kung Pao Chicken (Copycat), Panda Express Orange Chicken (Copycat), and Panda Express Chow Mein (Copycat).

Chipotle Copycat Recipe Black Beans

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Chipotle Black Beans (Copycat)

5 from 15 votes
  • Yield: 6 servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Course: Side
  • Cuisine: Mexican
  • Author: Sabrina Snyder
Chipotle Black Beans (Copycat) recipe  with chili powder, cumin, lemon and lime is an easy recipe that lets you brings the taste of Chipotle Mexican Grill home.


  • 2 tablespoons rice bran oil vegetable oil is fine too
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 29 ounces canned black beans drained and rinsed well
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coarse black pepper
  • 1/2 teaspoon dried oregano
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add the oil to a large dutch oven on medium heat along with the onions and cook for 4-5 minutes stirring occasionally until translucent before adding in the garlic and cooking an additional 30 seconds.

  2. Add in the beans, water, bay leaf, salt, chili powder, cumin, black pepper and oregano and bring to a boil then reduce to a simmer and cook for 30 minutes until thickened.

  3. Remove the bay leaf, add in the lemon and lime juice and serve.

Nutrition Information

Yield: 6 servings, Amount per serving: 180 calories, Calories: 180g, Carbohydrates: 26g, Protein: 8g, Fat: 5g, Saturated Fat: 1g, Sodium: 925mg, Potassium: 467mg, Fiber: 9g, Sugar: 1g, Vitamin A: 100g, Vitamin C: 9g, Calcium: 63g, Iron: 3g

All images and text © for Dinner, then Dessert.

Keyword: Chipotle Black Beans

Chipotle Black Beans Recipe

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  1. I absolutely love this recipe, it is so good served with some cilantro lime rice. UGH to die for! Thank you!

  2. Love the recipe but I want to try making these for a CROWD and keep them warm for a while. Have you tested it out with a slow cooker? Worst case I could probably make these a day ahead and the just use the slow cooker to reheat/serve.

  3. Made these exactly as the recipe directed. They turned out fantastic. It just takes patience and making sure you have them on the stove for about 30 mins as directed. 🙂 thank you!!!

  4. I made this recipe exactly as instructed (yes, I rinsed the beans, I always do) and they tasted nothing like Chipotle’s and we’re soupy. We actually threw them out and went to Chipotle instead.

    1. Oh no! If it was soupy, it sounds like it wasn’t quite to a boil possibly before simmering or it needed to be simmered longer.

  5. Quick quesion: when you simmer these beans, do you cover them or do you let them simmer without a cover? Also, I would love to read your Chipotle pinto bean version. Thanks for the great recipe!

  6. Hmm, I followed the recipe exactly and I have an oniony soupy mess after simmering. Not sure what happened but hopefully boiling them off will help but still way too much onion and looks nothing like the image.

    1. Oh no! Did you remember to drain and rinse the canned beans that were added? Not sure how else there would be that much liquid.

  7. These black beans are so so good and easy to make too! My one year old loves black beans and these are definitely (my) toddler approved. I will be making this often! I added some of the beans to quesadillas and they were very tasty. Just two whole wheat tortillas, some shredded Mexican cheese, and the beans — no additional spices needed. Thank you for the winner of a recipe!

    1. Substituted chili powder for a chipotle pepper and it was great! I had to adjust the amount of water because my can had less beans in it but I still simmered for about 30 min.

  8. Going to try this today. Using a 1/2 pound of dry beans would you have any guidance on how much lemon and lime juice? Unfortunately all I have is bottled.

  9. I absolutely love this recipe. My daughter is a huge fan of Chipotle even though we can’t have it every day. Thank you so much!

  10. I made this and it’s so good! I used regular chili and no oregano or bay leaf on hand so left those out. It was still delicious.

    I have a question though. How big is one serving size? I’m trying to calculate how many calories one burrito would be and can’t figure out if one serving size is a cup, 1/2 cup?

    Please help, thanks!

  11. You have the total time listed as 25 minutes, but it says to simmer the beans 30 minutes.. which of the times isn’t right?

  12. This was delicious and we will have it on our weekly rotation! Made it as recipe states. Thank you for posting!

  13. I found this recipe about a week ago and have already made it twice. My kids love it. We’ve had it over rice and as tacos.

    I used water to fry the onion, as we’re avoiding oil whenever possible, and I added a bit of smoked paprika. The recipe is fantastic. I’ll make this very, very often!

    1. Twice in one week is definitely a winner! Thanks so much for coming back to let me know how much you all love it.

  14. Will try this for dinner on Sunday! Hopefully they will love it, & I will include it for the graduation party menu! Sounds delicious!

  15. I love black beans and am due to make a nice big batch soon. I can’t wait to try your Copycat recipe. Quick question, do you think these would freeze well? Let me know I plan on making them this weekend and if they do I can make extra.

    1. Yes, just make sure they’re completely cooled before freezing and place them in a freezer safe container. Enjoy!

  16. Well this is the best news I have gotten all day! No wonder they are so delicious…no idea there was ingredients more than black beans! Can’t wait to try!

  17. I love all of your Chipotle copycat recipes! I’m planning on doing a whole spread for Cinco de Mayo so these beans will definitely be added. Thank you!