Perfect Chipotle Black Beans at Home
This smoky, hearty, and easy Chipotle-style black bean recipe uses pantry staples like garlic, onion, and chipotle for bold flavor. It's great for burritos, rice bowls, or as a tasty side dish.
Equipment
- 1 Cutting Board For prepping onions and garlic
- 1 Medium Saucepan Or Dutch oven or stockpot
- 1 Wooden Spoon For stirring and sautéing
- 1 Colander For rinsing canned beans
Ingredients
- 2 can Black Beans Drained and rinsed
- 2 tbsp Oil Canola, vegetable, or olive oil
- 1 medium Onion Diced
- 3 cloves Garlic Minced
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Oregano Dried
- 2-4 Bay Leaf
- 1/4 tsp Cayenne Pepper Optional for heat
- 1 tsp Chipotle Pepper Paste or powder or in adobo
- 1 cup Chicken Broth Or vegetable broth for vegetarian
- 1 cup Water For simmering
- 1 tbsp Lime Juice Fresh
- 1 tbsp Lemon Juice Fresh
- 2 tbsp Cilantro Chopped for garnish
- to taste Salt and Pepper
Instructions
- Rinse Beans: Using a colander, drain and rinse canned/dry black beans under cold water. (If you're using dry black beans, cook them first for 15 minutes.)
- Sauté Base: Heat oil in a saucepan. Add onion and garlic; cook until soft and fragrant.
- Spice It Up: Stir in chili powder, cumin, oregano, cayenne, chipotle pepper, and bay leaf. Sauté for 1–2 minutes.
- Simmer Beans: Add beans, water, and chicken broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes (or longer for deeper flavor).
- Brighten: Add lemon and lime juice. Adjust seasoning to taste.
- Serve: Garnish with chopped cilantro. Serve hot with rice or in burritos.
Notes
🗒 Recipe Notes
- Easily double the batch for meal prep.
- For added depth, simmer longer or use soaked dry beans.
- Great served with cilantro lime rice, tacos, or enchiladas.
🍽️ Nutrition (Per Serving)
- Calories: 132 kcal
- Protein: 8.86 g
- Total Carbs: 23.71 g
- Fiber: 8.7 g
- Fat: 0.54 g
- Sodium: 237 mg
- Calcium: 27 mg
- Cholesterol: 0 mg