Who doesn’t love the simplicity and deliciousness of Chipotle? The proteins are always reliable, the cilantro-lime rice somehow always tastes better than it should and the ingredient bar is a choose-your-own burrito adventure that has fueled countless quick lunches and busy weeknight dinners for me over the years. There are lots of ordering decisions to be made at Chipotle, but when it comes time to decide between black beans or pinto, I never hesitate. I choose the beloved black beans every time, because to me, they’re the best part of the entire lineup. Creamy, savory and deeply seasoned, they're the backbone of a great burrito bowl.And as much as I love those black beans, the biggest black bean fan at my house is my five-and-a-half-year-old son, James. He’s not especially picky, but he’s also not wildly adventurous, so when black beans prevailed as one of his forever favorites, I was very surprised. When I decided to test a copycat Chipotle black beans recipe at home, he happily signed on as my tiny taste tester, ready to offer very serious feedback on how close they felt to the beans we order every time.I’m also someone who loves batching ingredients for impromptu burrito bowl nights at home. Having components like beans, rice and proteins ready makes casual, family-friendly dinners feel effortless, and it’s one of my favorite ways to entertain without overthinking it.I often cook a full pound of dried beans at a time and freeze half for another night, so I was especially curious to see how this recipe turned out. Affordable, freezer-friendly and endlessly versatile? That’s my kind of weeknight win—and the perfect excuse to embark on a little at-home taste-testing journey in the name of better burrito bowls. Here's how it went.Related: 18 Chipotle Copycat Recipes That Taste Like the Real Deal?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Parade Eats newsletter. ??
What Are Chipotle’s Black Beans?
Courtesy Chipotle
Chipotle’s black beans are slow-simmered and seasoned with aromatics, spices and a splash of citrus, giving them a savory depth that feels comforting but never heavy. They’re tender without being mushy, boldly flavored without overpowering the rest of the bowl and they work just as well wrapped in a burrito as they do spooned over rice.For many fans, they’re the unsung hero of the menu—a plant-based staple that adds richness, protein, fiber and balance to every bite. They also play especially well with Chipotle’s brighter elements, soaking up salsa, guacamole and all the drippings from a fully loaded bowl. It’s the kind of component you might not think twice about ordering, but once it’s gone, you immediately notice what’s missing.Related: The Chipotle Ordering Hack Fans Call 'Life Changing'
Ingredients Needed for Copycat Chipotle Black Beans
Courtesy Jeanette Donnarumma
There are many copycat Chipotle black bean recipes out there. After some searching around, I decided to go with the recipe from Meggan Hill of Culinary Hill. Her recipe begins with dried black beans, which are soaked overnight and then slowly cooked until tender.Why did I opt for dried beans vs. canned? If I have the time, I prefer to soak and cook dried beans because I find that canned beans can get mushier in recipes because they've been sitting in a can with juices. Dried beans are also much more cost-effective than canned ones and hold up better in the freezer. That said, Hill mentions in her recipe that you can swap in four cans of black beans instead of dried beans, if you prefer.On the flavor front, you'll need onion, garlic, bay leaves, oregano, cumin and chipotle peppers in adobo for their signature smoky, slightly spicy flavor. The beans are finished with salt, pepper and a generous squeeze of fresh lemon and lime juice, which brightens everything up and keeps the beans from tasting flat after the long simmer.Related: Are Black Beans Good for You?
How To Make Copycat Chipotle Black Beans
Courtesy Jeanette Donnarumma
After soaking the dried black beans, they’re simmered low and slow with aromatics, spices, bay leaves and chipotle peppers until creamy and fully cooked, which takes 1 1/2 to 2 hours. During the low and slow cooking time, the liquid reduces slightly, creating a flavorful broth that makes the beans the perfect partner for rice.
Courtesy Jeanette Donnarumma
Just before serving, fresh lemon and lime juice are stirred in to wake everything up and add that final layer of freshness that makes the beans feel restaurant-worthy rather than heavy or dull. You also season to taste with salt and pepper at the end to dial in all of the flavors.
Courtesy Jeanette Donnarumma
I thought these Chipotle copycat black beans were very good—rich, smoky and deeply satisfying. My tiny taste tester was quick to point out that they’re not exactly like Chipotle’s, mainly because the chipotle flavor here is more pronounced and spicier than what you get at the restaurant. That said, the fresh lemon and lime juice at the end really bring them to life. Anything slow-cooked like this benefits from a fresh burst at the finish, and the citrus takes the beans from good to vibrant.I love the ease of using dried beans, especially when cooking in bulk. I’m a huge fan of Rancho Gordo beans and always have a few pounds in my pantry, so a recipe like this is a great one to have in my arsenal. I’d absolutely make these again, though next time I’d likely dial back the spice slightly for a more kid-friendly batch.
4 Tips for Making Copycat Chipotle Black Beans
If you’re making copycat Chipotle black beans at home, here are some things to keep in mind.
2. Give them a fresh finish
Don’t skip the citrus at the end; that final squeeze of lemon and lime makes a noticeable difference, lifting the beans and keeping them from tasting flat after a long simmer.
4. Meal prep it
Cooking a full pound at once is a smart move, since these beans freeze well and make future burrito bowls feel effortless. They’re also a great option for casual entertaining, as they reheat beautifully and hold their texture and seasoning. Because who doesn't love a DIY burrito bar?
Related: The Simple, Satisfying, Olive Garden-Inspired Soup I’m Making on Repeat
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