Chipotle’s Black Beans recipe ️
Chipotle’s Black Beans 🫘 recipe ⬇️ is a medium Mexican recipe that serves 8. 210 calories per serving. Recipe by Alex Rios on YouTube.
Prep: 8 hrs 10 min | Cook: 2 hrs 10 min | Total: 10 hrs 50 min
Cost: $3.62 total, $0.45 per serving
Ingredients
- 2 lb Dried Black Beans (Rinsed and soaked)
- 12 cup Water (For cooking beans)
- 2 leaf Bay Leaf (Remove before serving)
- 1 medium Onion (Diced)
- 3 clove Garlic (Minced)
- 1 tbsp Olive Oil (For sautéing aromatics)
- 1 tsp Ground Cumin (Toasted optional)
- 1 tsp Dried Oregano (Mexican oregano preferred)
- 1 piece Chipotle Pepper in Adobo Sauce (Finely minced with 1 tsp adobo sauce)
- 1 tsp Salt (Adjust to taste; add at end)
Instructions
Rinse Beans
Place the dried black beans in a colander and rinse under cold running water, discarding any debris.
Time: PT5M
Soak Beans
Transfer the rinsed beans to a large bowl, cover with plenty of water (at least 3 inches above the beans), and let soak for 8 hours or overnight. Drain and rinse again before cooking.
Time: PT8H
Sauté Aromatics
In the large stockpot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook an additional 1 minute.
Time: PT6M
Temperature: 350°F
Add Beans and Seasonings
Add the soaked beans, 12 cups of water, bay leaves, ground cumin, dried oregano, and the minced chipotle pepper with its adobo sauce to the pot. Stir to combine.
Time: PT2M
Bring to a Boil and Simmer
Increase heat to high and bring the mixture to a rolling boil. Once boiling, reduce to a low simmer, partially cover, and cook for 2 hours, stirring occasionally, until beans are tender.
Time: PT2H
Temperature: 190°F
Season and Finish
When beans are fork‑tender, remove the bay leaves, add salt to taste, and stir. Let the beans sit off the heat for 5 minutes to allow flavors to meld.
Time: PT5M
Cool and Store
Allow the beans to cool to room temperature, then transfer to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 8 g
- Carbohydrates
- 35 g
- Fat
- 0.5 g
- Fiber
- 7 g
Dietary info: Vegan, Gluten-Free, Vegetarian, Dairy-Free
Ingredient Substitutions
- Instead of Dried Black Beans: Pinto beans, Kidney beans
- Instead of Water: Low-sodium vegetable broth
- Instead of Bay Leaf: Dried thyme
- Instead of Onion: Shallot
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Olive Oil: Vegetable oil
- Instead of Ground Cumin: Ground coriander
- Instead of Dried Oregano: Italian oregano
- Instead of Chipotle Pepper in Adobo Sauce: Smoked paprika + pinch cayenne
- Instead of Salt: Sea salt
Equipment Needed
- Large Stockpot
- Colander
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Small Bowl
Critical Steps — Do Not Skip
- Soaking the beans overnight ensures even cooking and reduces cooking time.
- Removing the bay leaves before serving prevents a bitter bite.
- Simmering gently at low heat prevents beans from breaking apart.
Chef Tips from the Video
- Toast the cumin and oregano in the dry pot for 30 seconds before adding liquid for deeper flavor.
- For extra smokiness, substitute half of the chipotle pepper with smoked paprika.
- Stirring only once or twice during the long simmer prevents beans from breaking.
Troubleshooting
Beans are still firm after 2 hours.
Continue simmering, adding a little more water if needed, until they reach desired tenderness.
Beans are mushy and falling apart.
Reduce simmer time next batch and check beans at the 1½‑hour mark.
The beans taste bland.
Add an extra pinch of salt, a splash more adobo sauce, or a pinch of smoked paprika.
Too salty.
Rinse the beans briefly under cold water, then re‑heat with fresh water and adjust seasoning.
Storage
Refrigerator: Up to 5 days in airtight containers.
Freezer: Up to 3 months; freeze in portion‑size bags.
Room temperature: Not recommended; beans should be refrigerated or frozen.
Make-Ahead Tips
- Portion the beans into single‑serve containers for quick microwave reheating.
- Freeze beans on a baking sheet first, then transfer to a bag to prevent them from sticking together.
Frequently Asked Questions
What is the cultural significance and history of Chipotle Black Beans in Mexican-inspired fast‑casual cuisine?
Chipotle black beans are a staple side in Mexican‑inspired fast‑casual restaurants, offering a protein‑rich, plant‑based option that complements rice, tacos, and bowls. The seasoning blend of cumin, oregano, bay leaf, and chipotle reflects traditional Mexican flavors while being adapted for quick service.
What are the traditional regional variations of black beans in Mexican cuisine?
In Mexico, black beans (frijoles negros) are prepared differently across regions: Oaxaca often adds epazote, the Yucatán uses achiote, and northern styles may include bacon or pork. Chipotle’s version simplifies the spice profile for a broader audience while keeping the smoky chipotle element.
How is Chipotle Black Beans traditionally served in the United States?
At Chipotle Mexican Grill, the beans are served warm in a small cup alongside cilantro‑lime rice, or as a topping for burritos, bowls, and tacos. They are meant to be a quick, satisfying protein boost that pairs well with fresh salsa and guacamole.
What occasions or celebrations feature black beans in Mexican culture?
Black beans appear at everyday meals, family gatherings, and festive occasions such as Día de los Muertos and Christmas, often alongside rice, corn tortillas, and grilled meats. They symbolize nourishment and are a comfort food for many Mexican households.
What other Mexican dishes pair well with Chipotle Black Beans?
Chipotle black beans pair perfectly with grilled chicken or steak, roasted vegetables, fresh pico de gallo, guacamole, and warm corn tortillas. They also complement Mexican‑style salads, burrito bowls, and quesadillas.
What makes Chipotle Black Beans special compared to other bean recipes?
The signature smoky heat from chipotle pepper, the subtle aromatics of bay leaf, cumin, and oregano, and the consistent texture achieved by soaking and slow simmering set Chipotle’s beans apart from plain boiled beans.
What are the most common mistakes to avoid when making Chipotle Black Beans at home?
Common errors include skipping the overnight soak, which leads to uneven cooking; over‑cooking, which makes beans mushy; and forgetting to remove the bay leaves, which can add a bitter flavor.
Why does this Chipotle Black Beans recipe use a bay leaf instead of epazote?
Bay leaf provides a mild, earthy aroma that is widely available in U.S. grocery stores, whereas epazote is more regional and can be harder to find. The bay leaf still contributes the subtle depth typical of traditional Mexican bean dishes.
Can I make Chipotle Black Beans ahead of time and how should I store them?
Yes, the beans keep well. Cool them completely, then store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
What does the YouTube channel Alex Rios specialize in?
The YouTube channel Alex Rios focuses on practical, home‑cooking tutorials that often draw from the creator’s experience working in restaurant kitchens, offering tips for quick meals, batch cooking, and flavor‑forward dishes.
How does the YouTube channel Alex Rios' approach to Mexican-inspired cooking differ from other cooking channels?
Alex Rios emphasizes efficiency and restaurant‑style techniques, such as proper bean soaking, flavor layering, and batch preparation, whereas many channels focus on quick, single‑serve recipes without the same depth of professional insight.
Last updated: August 30, 2026
