Copycat Chipotle Pinto Beans Recipe

This creamy, smoky Copycat Chipotle Pinto Beans Recipe is made with canned pinto beans and adobo sauce, ready in 30 minutes. The spicy broth gently bubbles down, infusing the tender beans with a deep, earthy warmth. I love making a large batch of these on Sunday afternoons.

Restaurant-Quality At Home

I used to skip the pinto beans when ordering my burrito bowl. Then I tasted a homemade batch and realized how much flavor I was missing out on.

The surprise for me was the adobo sauce. Using just a spoonful adds the exact smokiness you find at the restaurant.

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Copycat Chipotle Pinto Beans Recipe Ingredients

• 2 cans (15 oz each) pinto beans, undrained
• 1 tbsp olive oil
• 1/2 cup yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp adobo sauce (from canned chipotle peppers)
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 bay leaf
• 1 tbsp lime juice
• 1/2 tsp kosher salt

How To Make Copycat Chipotle Pinto Beans Recipe

1. Sauté The Aromatics: Heat the oil in a medium pot over medium heat. Add the chopped onion and cook for 5 minutes until soft.
2. Add The Garlic: Stir in the minced garlic, cumin, and dried oregano. Cook for 1 minute until fragrant.
3. Simmer The Beans: Pour in the undrained pinto beans, adobo sauce, and bay leaf. Bring the mixture to a gentle simmer.
4. Cook And Reduce: Reduce the heat to low and let it simmer for 15 minutes. The liquid will thicken into a rich sauce.
5. Finish With Lime: Remove the pot from the heat and discard the bay leaf. Stir in the fresh lime juice and kosher salt before serving.

Recipe Tips

• Keep the bean liquid: Using the starchy liquid from the can helps create that thick, restaurant-style gravy.
• Adjust the spice: Add an extra spoonful of adobo sauce if you prefer more heat in your bowl.
• Mash for texture: Gently mash a few beans against the side of the pot to thicken the broth even further.

What To Serve With Pinto Beans

These beans pair perfectly with cilantro lime rice and grilled chicken. You can also spoon them into warm tortillas for a quick vegetarian taco night.

How To Store

Keep leftover beans in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months. Reheat gently on the stove, adding a splash of water if they seem dry.

FAQs

Can I use dried beans instead?

Yes, you can use dried beans. You will need to soak them overnight and boil them for about 2 hours before adding the seasonings.

Are these beans spicy?

They have a mild kick from the adobo sauce. You can reduce the sauce by half if you are sensitive to spice.

Is this recipe vegan?

Yes, this version uses plant-based ingredients and contains no bacon or pork.

Nutrition

• Calories: 120 kcal
• Total Fat: 2 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 450 mg
• Total Carbohydrate: 20 g
• Protein: 6 g