Chipotle Copycat Black Beans Recipe

chipotle black beans recipe, homemade mexican black bean recipe

4.72 from 7 votes

Chipotle Copycat Black Beans Recipe

These copycat Chipotle Black Beans taste just like the real deal and are so simple to make. We use onions, garlic and a range of flavorful Mexican spices to bring the taste of Chipotle’s famous black beans to your home kitchen.

Prep Time10

Cook Time2 40

Total Time2 50

Course: Side Dish

Cuisine: Mexican

Servings: people

Calories: 130kcal

Author: The Carefree Kitchen

Ingredients

1 pound dried black beans (or 4 cans black beans*)
water (if using dry beans)
2 tablespoons avocado oil
2 cups onions diced (white or yellow)
6 cloves garlic minced (about 2 tablespoons)
1 teaspoon dried oregano
1 teaspoon chili powder
1 pinch cayenne pepper
1 teaspoon cumin
2 teaspoon salt
2 large bay leaves
water
1 medium lime juiced

US Customary - Metric

Instructions

Pour dried beans into a large bowl and sort out the broken beans. Rinse, drain and add to a large pot. Cover with cool water about 1" above the beans. Place a lid on the pot and bring to a boil. Reduce to a simmer and cook for about 2 hours, or until the beans are soft. (*If using canned beans, you can skip this step)
In a large pot, add the avocado oil and heat over medium heat. Add the minced onions and sauté until golden brown, or about 5-7 minutes. Add minced garlic and cook until garlic is soft and tender, or about 2 more minutes.
To the pot, add the cooked (or canned) black beans, oregano, chili powder, cayenne pepper, cumin, salt, and bay leaves. Add water until the beans are barely covered and continue to simmer on medium heat for 30 minutes, or until most of the water has evaporated and the beans are tender.
Once cooked, remove beans from the heat and discard the bay leaves. Squeeze lime juice into the beans and serve immediately as a side dish or in burritos, tacos, quesadillas, salads or nachos. Enjoy!

Notes

This recipe does not require that you soak the dry beans. However, if do pre soak them, the cooking time will be shorter.
Storing leftovers: you can store completely cooled beans in an airtight container in the fridge for up to 3 days.
Freezer: completely cooled beans can be stored in an airtight container (or freezer bags) for up to 2 months. Transfer to the refrigerator overnight (or at least 6 hours) to thaw before using.
To reheat: transfer to a saucepot and add a splash of water. Heat over medium stirring occasionally until the beans are warmed through. If you are reheating a small portion, you can also reheat in the microwave for about 30-60 seconds on high.

Nutrition