I’ve always loved the pinto beans at Chipotle—they’re tender, flavorful, and have that little hint of spice that makes them so good with almost anything on the menu. I finally tried making them at home, and honestly, they turned out just as tasty.
The seasonings are simple, but when they simmer together, the beans soak up all that smoky, savory flavor. I like keeping a batch in the fridge to scoop into burritos, bowls, or even just eat with rice.
It’s such an easy recipe, but it brings that same fresh, hearty taste I crave from Chipotle.
Why You’ll Love This Recipe
This copycat Chipotle Mexican Grill Pinto Beans recipe is simple, healthy, and full of smoky flavor. Unlike canned beans that can taste flat, these beans are simmered with garlic, spices, and bay leaf for depth and aroma.
They’re naturally vegetarian, gluten-free, and packed with protein and fiber, making them both nutritious and filling. Best of all, they’re versatile — serve them in burritos, bowls, tacos, or as a side dish for grilled meats.
They’re also easy to make ahead and freeze beautifully, so you’ll always have a batch on hand.
What You’ll Need
- 2 cups dried pinto beans (about 1 pound), rinsed
- 6 cups water (plus more for soaking)
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 bay leaf
- 1 ½ teaspoons salt (to taste)
- ½ teaspoon black pepper
- 1 tablespoon apple cider vinegar or lime juice (for finishing)
- Fresh cilantro, chopped (optional for garnish)
Pro Tips
- Soak beans overnight to shorten cooking time and improve texture.
- Always add salt toward the end of cooking — adding it too early can make beans tough.
- If you’re short on time, use an Instant Pot for tender beans in under an hour.
- Save some cooking liquid — it keeps beans moist when reheating and adds flavor to bowls or soups.
- For a smoky boost, stir in a little chipotle chili in adobo sauce.
Tools Required
- Large pot or Dutch oven (or Instant Pot/slow cooker)
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Colander for rinsing beans
Substitutions & Variations
- Swap dried beans for canned beans to save time; simmer for just 15–20 minutes with seasonings.
- Add jalapeños or chipotle peppers for extra spice.
- For a vegetarian option, stick with water or veggie broth; for richer flavor, use chicken broth.
- Use black beans instead — the same seasonings work beautifully.
- Stir in diced tomatoes or roasted red peppers for extra depth.
Make-Ahead Tips
These beans are perfect for meal prep. Cook a large batch, cool completely, and store in airtight containers in the fridge for up to 5 days.
They also freeze well — portion beans with a little of their cooking liquid into freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Instructions
1. Soak beans
Place dried pinto beans in a large bowl and cover with water by at least 2 inches. Let soak overnight. Drain and rinse before cooking.
2. Sauté aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute.
3. Add beans and seasonings
Add soaked beans, water, cumin, smoked paprika, chili powder, bay leaf, and black pepper. Bring to a boil.
4. Simmer
Reduce heat to low, cover partially, and simmer for 1 ½ to 2 hours, stirring occasionally, until beans are tender. Add more water if needed.
5. Finish and season
Once beans are tender, stir in salt and apple cider vinegar or lime juice. Taste and adjust seasoning.
6. Serve
Remove bay leaf. Garnish with cilantro if desired and serve warm.
Serving Suggestions
These beans are endlessly versatile. Serve them in a burrito bowl with rice, veggies, and salsa for a Chipotle-style meal.
Use them as a filling for tacos or enchiladas, or as a hearty side dish alongside grilled chicken or steak.
For a lighter option, pair them with a fresh salad or roasted vegetables. My kids love them simply over rice with a little cheese on top.
Leftovers & Storage
Store leftovers in airtight containers in the refrigerator for up to 5 days. Reheat gently on the stove with a splash of water or broth to loosen them up.
To freeze, divide into portions with some cooking liquid and freeze for up to 3 months. Beans keep their texture well when frozen, making them great for make-ahead meals.
Nutrition & Benefits
Pinto beans are rich in fiber, protein, and essential nutrients like folate, magnesium, and potassium.
They support digestive health, help maintain steady energy, and keep you feeling full. Cooking them at home means you avoid excess sodium found in canned beans, and you can adjust the flavors and spices to suit your family’s preferences.
Pair them with rice for a complete protein, making them a wholesome base for many meals.
Recipe FAQ
1. Can I skip soaking the beans?
Yes, but cooking time will be longer — about 2 ½ to 3 hours.
2. Can I use canned pinto beans?
Yes, simmer canned beans with the seasonings for 15–20 minutes.
3. How do I make this recipe spicier?
Add jalapeños, chipotle peppers, or cayenne pepper.
4. Can I make these beans in an Instant Pot?
Yes, cook on high pressure for 35 minutes with natural release.
5. What if my beans are still hard after cooking?
Keep simmering with extra water — sometimes beans need more time depending on age and soak.
Bringing It All Together
These Chipotle-style pinto beans are simple, smoky, and satisfying — the kind of recipe that makes family meals easy and flavorful.
They’re just as at home in tacos and burritos as they are as a humble side with rice. Cooking beans from scratch not only saves money but also lets you control the seasoning and freshness.
So the next time you’re craving Chipotle at home, grab some dried beans and let them simmer away on the stove.
I’d love to know how you served them — did you keep it classic in a burrito bowl, or come up with your own twist? Share your version and pass along the love for this versatile dish.
