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.
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.
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
- black beans
- bay leaf
- kosher salt
- chipotle chili powder
- black pepper
- 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 Black Beans (Copycat)
- Yield: 6 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Course: Side
- Cuisine: Mexican
- Author: Sabrina Snyder
- 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.
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.
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.
- Remove the bay leaf, add in the lemon and lime juice and serve.
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: 2g, Vitamin C: 10.9g, Calcium: 6.3g, Iron: 16.6g
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