Easy Copycat Chipotle Black Beans Recipe
My copycat Chipotle Black Beans Recipe is the perfect addition to your next at-home Mexican-inspired feast!!
Ingredients
- 30 ounces black beans, rinsed and drained 2 (15-oz) cans
- 2 tablespoons vegetable oil
- 1/2 cup diced yellow onion (about ½ medium onion)
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 cup chicken stock
- 1 bay leaf
- salt to taste
- freshly chopped cilantro for garnish
Instructions
- In a medium saucepan, heat the vegetable oil over medium heat.
- Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
- Stir in the minced garlic, ground cumin, dried oregano, and chili powder. Cook for an additional 1-2 minutes until fragrant.
- Pour in the drained black beans and chicken or vegetable broth, then add the bay leaf.
- Bring the mixture to a gentle simmer and cook, uncovered, for 30-40 minutes, stirring occasionally. If the beans start to dry out, you can add a splash more broth or water as needed.
- Once the beans are tender and the flavors have melded, use the back of a spoon to lightly mash some of the beans against the side of the pot to create a creamy texture, while still leaving some beans whole.
- Season the black beans with salt to taste, and remove the bay leaf.
- Garnish the black beans with freshly chopped cilantro before serving. Enjoy!
Notes
These flavorful and creamy black beans are perfect as a side dish, a filling for burritos, or a topping for nachos.
For a spicier kick, you can add a dash of cayenne pepper or a finely chopped jalapeño to the beans during cooking.
Leftover black beans can be stored in an airtight container in the refrigerator for up to 4 days. Simply reheat before serving for a quick and delicious meal addition.
Nutrition
Serving: 1 | Calories: 359cal | Carbohydrates: 54g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Sodium: 18mg | Sugar: 1g | Fiber: 19g | Calcium: 80mg | Iron: 5mg