If the pinto beans are one of your favorite parts of a Chipotle burrito or bowl, this Chipotle Mexican Grill Pinto Beans recipe makes it easy to recreate those smoky, slightly spicy flavors at home.
Tender pinto beans are slowly simmered with onion, garlic, chipotle peppers, cumin, oregano and bay leaves before being finished with fresh lime and lemon juice. The result is a flavorful side that works perfectly in homemade burrito bowls, tacos, burritos and salads.
This is an easy Chipotle pinto beans copycat recipe to make ahead, and the leftovers are excellent for meal prep.
Why You’ll Love This Chipotle Pinto Beans Recipe
There is a lot more flavor in these beans than you might expect from such a simple side dish.
- Smoky and savory: Chipotle peppers and adobo give the beans their signature smoky flavor.
- Budget-friendly: Dried pinto beans make a large batch for very little money.
- Great for meal prep: Make them ahead and use them throughout the week.
- Versatile: Add them to burritos, tacos, salads, quesadillas or homemade Chipotle bowls.
- Plant-based: No bacon or other meat is needed for this copycat version.
What Are Chipotle’s Pinto Beans Made Of?
Chipotle’s pinto beans aren’t simply plain cooked beans. Their ingredient list includes pinto beans, white onion, oil, chipotle, garlic, cumin, oregano, black pepper and bay leaf, along with salt and citrus.
That’s why the restaurant beans have a slightly smoky, savory flavor with a little brightness rather than tasting like ordinary canned pinto beans.
Our homemade version uses the same basic flavor profile with ingredients that are easy to find at the grocery store.
Ingredients
You’ll need:
- 1 pound dried pinto beans
- 1 tablespoon vegetable or avocado oil
- 1 medium white or yellow onion, finely diced
- 3 garlic cloves, minced
- 1–2 chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, preferably Mexican oregano
- 2 bay leaves
- 6 cups water, plus more as needed
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
Pinto Beans
Dried pinto beans give this recipe the best texture. They become tender and creamy while still holding their shape.
Chipotle Peppers in Adobo
This is where much of the smoky flavor comes from. Start with one pepper if you prefer milder beans and use two for a stronger chipotle kick.
Cumin and Oregano
Cumin provides earthy warmth while oregano adds another savory layer. Mexican oregano is particularly good here, but regular dried oregano works too.
Lemon and Lime
Don’t skip the citrus at the end. It lifts the heavier bean and chipotle flavors and makes the finished dish taste fresher.
How to Make Chipotle Mexican Grill Pinto Beans
1. Soak the beans
Place the dried pinto beans in a large bowl and cover generously with cold water. Leave them to soak overnight.
Drain and rinse before cooking.
2. Cook the onion
Heat the oil in a large Dutch oven or heavy saucepan over medium heat.
Add the diced onion and cook for about 4–5 minutes, stirring occasionally, until softened.
3. Add the seasonings
Stir in the garlic, chopped chipotle pepper, adobo sauce, cumin and oregano.
Cook for approximately 30 seconds, stirring continuously, until fragrant.
4. Add the beans
Add the soaked and drained pinto beans along with the bay leaves.
Pour in about 6 cups of water, making sure the beans are covered.
Bring everything to a boil, then reduce the heat to maintain a gentle simmer.
5. Simmer until tender
Partially cover the pot and simmer for approximately 1½–2 hours.
Stir occasionally and add a little more hot water if necessary to keep the beans covered.
The beans are ready when they’re tender and creamy inside but haven’t completely fallen apart.
6. Finish the beans
Remove and discard the bay leaves.
Stir in the salt, black pepper, fresh lime juice and lemon juice.
Taste and adjust the salt, citrus or chipotle seasoning as needed.
Can You Make Chipotle Pinto Beans With Canned Beans?
Yes. If you don’t have time to soak and simmer dried beans, canned pinto beans make a useful shortcut.
Use approximately 3 cans of pinto beans, drained and rinsed.
Cook the onion, garlic, chipotle and spices as directed, then add the canned beans with approximately 1 cup of water. Simmer for 15–20 minutes before finishing with the lemon and lime juice.
The texture won’t be exactly the same as beans cooked from dried, but it’s an excellent option for a quick weeknight Chipotle-style bowl.
Are Chipotle Pinto Beans Spicy?
Chipotle pinto beans have some smoky heat, but they don’t need to be extremely spicy.
For a mild version, use one chipotle pepper and a small amount of adobo sauce. For more heat, add a second pepper or another spoonful of sauce.
Remember that it’s much easier to add more heat at the end than to remove it.
What to Serve With Chipotle Pinto Beans
The obvious choice is a homemade burrito bowl. Add the pinto beans to rice and top with your favorite Chipotle-inspired meat, vegetables, salsa, cheese and guacamole.
They’re also delicious with:
- Burritos
- Soft or crispy tacos
- Quesadillas
- Nachos
- Taco salads
- Grilled chicken (see our Pollo Asado recipe)
- Steak
- Cilantro-lime rice
- Fajita vegetables
They’re particularly useful when you’re building a Chipotle-inspired dinner because you can prepare a large pot and let everyone assemble their own meal.
How to Store Leftover Pinto Beans
Allow the beans to cool before transferring them to an airtight container.
Store them in the refrigerator for up to 4 days. Keep some of the cooking liquid with the beans so they don’t dry out.
Reheat them gently in a saucepan or microwave. If they’ve thickened considerably in the refrigerator, add a splash of water before reheating.
You can also freeze the cooked beans for up to 3 months.
Tips for the Best Copycat Chipotle Pinto Beans
Don’t rush the beans. A gentle simmer gives dried beans time to soften without breaking apart.
Add water when necessary. The beans will absorb quite a bit of liquid while cooking.
Adjust the chipotle carefully. The heat level can vary between brands and individual peppers.
Add the citrus at the end. Lemon and lime provide a fresher flavor when stirred in after cooking.
Let them rest. Give the finished beans 5–10 minutes before serving. The cooking liquid will thicken slightly and coat the beans.
Chipotle Pinto Beans vs. Black Beans
Both are popular choices for burritos and bowls, but they have slightly different textures and flavors.
Pinto beans tend to be softer and creamier, with an earthy flavor that works particularly well with smoky chipotle seasoning. Black beans are generally firmer and have a slightly deeper, more distinct bean flavor.
There’s no reason you have to choose just one, either. A homemade Chipotle bowl can easily include a scoop of each.
Frequently Asked Questions
Are Chipotle Mexican Grill pinto beans vegetarian?
Chipotle’s current pinto bean recipe does not rely on the bacon that was associated with older versions of the restaurant’s beans. The modern version gets its smoky flavor from chipotle seasoning instead.
Do I have to soak pinto beans overnight?
No. You can use a quick-soak method instead. Cover the beans with water, bring them to a boil for a couple of minutes, remove from the heat and let them stand covered for about an hour. Drain them before continuing with the recipe.
Why add lemon and lime juice to pinto beans?
The citrus balances the earthy beans and smoky chipotle peppers. It provides brightness without making the beans taste strongly of lemon or lime.
Can I make these pinto beans ahead?
Yes. In fact, they’re excellent for meal prep. Make them a day or two ahead and reheat with a small amount of their cooking liquid.
What can I do with leftover Chipotle pinto beans?
Use leftovers in breakfast burritos, quesadillas, tacos, nachos, rice bowls or taco salads. You can also mash them slightly and use them as a filling for tostadas.
Chipotle Mexican Grill Pinto Beans
Smoky, tender Chipotle Mexican Grill Pinto Beans made with chipotle peppers, garlic, cumin, oregano and fresh citrus. An easy homemade copycat recipe for burritos, bowls, tacos and Mexican-inspired dinners.
Ingredients
- 1 lb dried pinto beans
- 1 tbsp vegetable or avocado oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1–2 chipotle peppers in adobo, finely chopped
- 1 tbsp adobo sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- 6 cups water, plus additional water as needed
- 1 tsp kosher salt, or to taste
- ½ tsp black pepper
- 1 tbsp fresh lime juice
- 1 tbsp fresh lemon juice
Instructions
- Place the pinto beans in a large bowl, cover generously with water and soak overnight. Drain and rinse.
- Heat the oil in a large Dutch oven over medium heat.
- Add the onion and sauté for 4–5 minutes until softened.
- Add the garlic, chipotle peppers, adobo sauce, cumin and oregano. Cook for about 30 seconds.
- Stir in the soaked beans and bay leaves.
- Add approximately 6 cups of water, or enough to keep the beans covered.
- Bring to a boil, then reduce to a gentle simmer.
- Partially cover and cook for 1½–2 hours, stirring occasionally and adding additional hot water when necessary.
- Once the beans are tender, remove the bay leaves.
- Stir in the salt, pepper, lime juice and lemon juice.
- Taste, adjust the seasoning and allow the beans to rest for 5–10 minutes before serving.
Notes
For a milder version, use only one chipotle pepper.
For creamier beans, gently mash a small spoonful against the side of the pot during the final 10 minutes of cooking.
Don't allow the cooking liquid to completely evaporate. Chipotle-style pinto beans should remain moist rather than dry.
Nutrition Information:
Yield: 12 Serving Size: About ⅔ cupAmount Per Serving: Calories: 175 kcalTotal Fat: 2 ggSaturated Fat: 0.3 ggTrans Fat: 0 ggCholesterol: 0 mgmgSodium: 210 mgmgCarbohydrates: 31 ggFiber: 8 ggSugar: 1 ggProtein: 9 gg
