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4.6 from 5 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 black beans to your home kitchen.
Prep Time10 mins
Cook Time40 mins
Cook Beans2 hrs
Total Time2 hrs 50 mins
Course: Side Dish
Cuisine: Mexican
Servings: 8 people
Calories: 130kcal
Author: The Carefree Kitchen


  • 1 lb Dry Black Beans or 4 cans black beans
  • Water only necessary if using dry beans
  • 2 tablespoons Avocado Oil
  • 2 cups Onions white or yellow, diced
  • 6 cloves Garlic minced (about 2 tablespoons)
  • 1 tsp Dried Oregano
  • 1 tsp Chili Powder
  • 1 pinch Cayenne Pepper
  • 1 tsp Cumin
  • 2 tsp Salt
  • 2 large Bay Leaves
  • 1 medium Lime juiced, for serving


  • To cook dry beans, first pour them 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. (Note: 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.
  • Next, add in the black beans, oregano, chili powder, cayenne pepper, cumin, salt and bay leaves. Add water until the beans are barely covered and continue to cook on medium heat for 30 minutes, or until most of the water has evaporated.
  • Remove the bay leaves and squeeze lime juice into the beans. Serve immediately in tacos, quesadillas, salads or nachos. Enjoy!


Calories: 130kcal | Carbohydrates: 19g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 589mg | Potassium: 290mg | Fiber: 6g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 2mg