You don’t have to wait in line at Chipotle to enjoy their famous black beans—I’ve got you covered with this easy copycat recipe! With just a few fresh, simple ingredients and straightforward steps, you can recreate that signature, mouthwatering flavor right in your own kitchen.

The best part? It takes less than an hour! Whether I’m stuffing these beans into a burrito or serving them as a tasty side dish, they always bring that perfect Chipotle vibe to the table.

A close-up of a spoonful of chili, featuring beans, onions, and herbs in a thick, rich sauce. The hearty mixture is garnished with bits of fresh green herbs, emphasizing its savory and spicy appeal.
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This Chipotle black beans copycat recipe captures the bold, smoky flavor so well, you won’t need to leave the comfort of your home—or spend extra on takeout. Made with simple ingredients like canned black beans and ready in just 50 minutes, it’s a lifesaver for those busy days when you need something quick and satisfying.

I love how versatile these beans are! You can toss them into salads, load them into burrito bowls, or use them to top tacos. Plus, since you control the ingredients, it’s easy to adjust the spice level or make them as healthy as you’d like. Bonus: the flavor gets even better over time, making this dish perfect for meal prep.

If you love beans as a side dish, check out my Slow Cooker Bacon And Bourbon Baked Beans Recipe, Easy Fresh Green Beans And Mushrooms, and Easy Seasoned Tender Crock Pot Pinto Beans.

Ingredients You Will Need and Shopping Tips

For this Chipotle black beans copycat recipe, you’ll need these simple ingredients to bring that signature bold flavor.

  • Black beans: For convenience, choose canned black beans. Just make sure they have no preservatives or seasonings.
  • Chipotle chilies: Choose a can of chipotles in adobo sauce to give that smoky heat with a little extra depth of flavor.
  • Olive oil: I like to use a mild, first pressed olive oil.
  • Onion: A medium yellow onion is perfect for this recipe. Make sure it’s firm with dry, papery skin.
  • Garlic: Choose plump garlic cloves without any green sprouts to ensure the best flavor.
  • Vegetable broth: Look for a premade vegetable broth that uses a variety of vegetables and herbs.
  • Lime juice: Use the juice from a fresh lime with a smooth, shiny skin and a hefty size.
  • Herbs: Look for whole bay leaves and small, slightly crinkled dried oregano. For the garnish, choose fresh cilantro with bright green, perky leaves.
  • Spices: You’ll need ground cumin with a warm, bold scent. Be sure you use smoked paprika for an authentic flavor.

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Variations and Substitutions

  • Add some steak, grilled chicken, or tofu to add more protein.
  • If you want to experiment with other beans, swap black beans for pinto beans or kidney beans. 
  • Throw in some fresh jalapenos or serrano peppers along with chipotle chiles to increase the heat.
  • Instead of olive oil, you can use vegetable oil or avocado oil.
  • If you love a more citrusy flavor, add a bit of lime zest.
Are Chipotle Beans Vegetarian?

Yes, they’re vegetarian because they use plant-based ingredients like black beans, vegetable broth, and herbs.

How To Make Chipotle Mexican Grill Black Beans

Making this copycat Chipotle black beans is simple and quick, with just a few steps.

In a Dutch oven, heat olive oil over medium heat. Once the oil is shimmering, add the diced onions and cook for about 4-5 minutes, stirring occasionally. Once the onions are softened and translucent, add the minced garlic and stir frequently to cook for 1-2 minutes or until fragrant.

Diced onions are sautéed in a white pot on a marble surface. A striped beige towel is partially visible next to the pot. The onions are lightly cooked and slightly translucent.
Diced onions are sautéing in a white pot, turning golden and releasing juices. The pot is on a light-colored surface next to a striped cloth.

Immediately add the ground cumin, chipotle chiles, dried oregano, kosher salt, black pepper, and bay leaves. Stir the seasonings together with the onions and garlic for 30 seconds to 1 minute. This blooming process helps improve the spices’ flavors and gives you that signature rich, smoky taste.

A white pot containing chopped onions, spices, and bay leaves on a white marble surface. A beige striped cloth is partially visible on the side.
A white pot on a marble surface contains sautéed onions, spices, and curry leaves, showcasing a partly cooked, fragrant mixture with rich golden-brown tones. A striped kitchen towel is beside the pot.

After you’ve bloomed the spices, add the black beans. Make sure that you drain and rinse the beans before putting them into the mix. Stir to combine until all the beans are well coated with the seasonings.

Now, pour in the vegetable broth, then stir to combine all the ingredients.

A white pot filled with cooked black beans in a dark, seasoned broth. A striped cloth is partially visible beside the pot on a white surface.
A white pot filled with rich, brown broth containing visible herbs and spices, sitting on a marble surface. A striped cloth is partially visible on the side.

Bring the mixture of black beans and vegetable broth to a boil, then reduce the heat to low. Let the mixture simmer uncovered for 25–30 minutes, stirring occasionally, until the broth thickens.

A pot of cooked black beans with bay leaves sits on a marble countertop. A small bowl of olive oil and a striped kitchen towel are beside the pot.

Once the beans are cooked and tender, remove the Dutch oven from heat. Remove the bay leaves and add lime juice directly into the beans for that burst of citrusy flavor. Stir the lime juice to blend evenly, then sprinkle some chopped fresh cilantro on top for garnish.

And just like that, they’re ready to serve!

I love how versatile these black beans are. Sometimes I serve them as a simple side dish, but they’re also perfect in a burrito bowl with rice, grilled meats, guacamole, homemade salsa, and cheese. They even make an amazing topping for chicken tacos, salads, or nachos. There’s no wrong way to enjoy them!

A hand holding a small white cup of yellow liquid over a pot of cooked black beans. The pot is filled with dark brown, cooked beans with visible chunks of onion.
A white pot filled with cooked black beans in a rich, thick sauce. The pot is on a light marble surface with a beige striped cloth nearby and a small wooden bowl of fresh cilantro leaves in the corner.

Gina’s Tips For Recipe Sucess

  • Saute the garlic no more than 1 minute because it’s going to burn and can lead to a bitter taste.
  • Depending on your taste, you can add one chipotle pepper for a mildly spicy flavor or two of these peppers for a spicier kick.
  • Taste the beans towards the end of the cooking time. Adjust the seasonings, like adding pepper or salt, to suit your preference.
  • Use less broth for thicker beans or add more broth for a more saucy dish.
  • Don’t overcook the beans. You want the beans tender but still hold their shape.
A bowl of black bean chili topped with fresh cilantro, accompanied by lime wedges. A silver spoon rests in the bowl. There are additional lime halves and a small wooden bowl with more cilantro on the side. A striped cloth is draped nearby.

Storing Leftovers

It’s not a problem if you’re left with chipotle black beans because they store well in the fridge or freezer. After cooling down to room temperature, transfer the beans to an airtight container and store in the fridge for up to 5 days. If you want to enjoy the beans longer for up to 3 months, store in a freezer-safe container.

You can reheat the beans in a saucepan over medium heat or in the microwave in short bursts. Just add a little broth or water if they’ve thickened too much. For frozen beans, thaw them first in the fridge overnight. If you are in a hurry then defrost in the microwave and reheat.

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

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A bowl of hearty chili made with black beans and garnished with fresh cilantro and lime wedges. A spoon rests inside the bowl. A light cloth and lime slices surround the dish on a white surface.

Chipotle Mexican Grill Black Beans Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Make Chipotle black beans at home with this easy copycat recipe. Bold, smoky flavor and authentic Mexican spices. Perfect as a side dish or with burrito bowls and tacos.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 2 tablespoons olive oil, or vegetable oil
  • 1 cup onion, yellow, diced (about ½ medium onion)
  • 4 garlic cloves, minced
  • 2 chilies chipotle chilies in adobo, finely chopped
  • 2 bay leaves, small
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon oregano, dried
  • 46 ounces black beans, three 15.5 ounce cans, drained and rinsed
  • 2 cups vegetable broth
  • ¼ cup lime juice, about 2 limes, fresh not bottled
  • ¼ cup cilantro, chopped, for garnish

Instructions
 

  • Heat olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
    2 tablespoons olive oil, 1 cup onion
  • Add the minced garlic and sauté for another 1–2 minutes, stirring frequently to avoid burning.
    4 garlic cloves
  • Stir in the chipotle chilies, bay leaves, salt, cumin, paprika, black pepper, and oregano. Mix until the spices coat the onions evenly.
    2 chilies chipotle chilies in adobo, 2 bay leaves, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon oregano
  • Add the drained black beans and vegetable broth. Stir well to combine.
    46 ounces black beans, 2 cups vegetable broth
  • Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for 25–30 minutes, stirring occasionally, until the beans are heated through and the sauce thickens.
  • Remove the bay leaves. Stir in lime juice for a bright, zesty flavor. Serve warm, garnished with chopped cilantro.
    ¼ cup lime juice, ¼ cup cilantro

Notes

Gina’s Tips For Recipe Sucess
  • Saute the garlic no more than 1 minute because it’s going to burn and can lead to a bitter taste.
  • Depending on your taste, you can add one chipotle pepper for a mildly spicy flavor or two of these peppers for a spicier kick.
  • Taste the beans towards the end of the cooking time. Adjust the seasonings, like adding pepper or salt, to suit your preference.
  • Use less broth for thicker beans or add more broth for a more saucy dish.
  • Don’t overcook the beans. You want the beans tender but still hold their shape.
Serving: 1serving, Calories: 398kcal, Carbohydrates: 63g, Protein: 21g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 2309mg, Potassium: 1116mg, Fiber: 24g, Sugar: 4g, Vitamin A: 393IU, Vitamin C: 19mg, Calcium: 142mg, Iron: 7mg
Course: Side Dish
Author: Gina Dickson
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