Vegan Copycat Chipotle Black Beans
Add Preferred SourceThese Vegan Copycat Chipotle Black Beans are a perfect blend of smoky spices, hearty beans, and fresh citrus—and yes, they’re completely vegan. Whether you’re looking to spice up your weekly meal rotation or need a quick, crowd-pleasing dish for a gathering, this recipe is a go-to. It’s easy to make, budget-friendly, and packed with protein. Plus, it pairs well with just about anything, from tacos to salads to burrito bowls. If you want to bring the bold flavors of Chipotle into your own kitchen without too much effort, this one’s for you.
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I love how you can make these vegan Chipotle Black Beans at home without the costly price tag of takeout. They take less than 30 minutes to make and you’ve probably got the ingredients in your pantry. They’re perfect for Cinco de Mayo, potlucks, and game day. Perfect for meal prep, you can make a batch and enjoy them through the week; I think you’re going to love them!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below; while we have used canned for speed, you can substitute canned beans for dried beans.
How to Make Vegan Copycat Chipotle Black Beans with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re going to wonder why you haven’t made these beans before when you see how easy they are to make!
Sauté the Onions and Garlic
Start by heating olive oil in a skillet over medium heat. Add diced onions and cook them until they become soft and translucent, which should take about 4-5 minutes. Stir occasionally to avoid burning.
Once the onions are ready, add minced garlic and cook for another 30 seconds. This will bring out the flavor of the garlic without letting it burn.
Simmer the Black Beans
Next, add drained black beans, water, chipotle chili powder, dried oregano, bay leaf, cumin, salt, and black pepper to the skillet. Stir everything well, then bring the mixture to a boil.
Once it reaches a boil, reduce the heat to a simmer. Let the beans cook for about 15 minutes, stirring occasionally. As it simmers, the mixture will thicken and the flavors will combine beautifully.
Add the Citrus
Once the beans have thickened, remove the skillet from the heat. Stir in lemon and lime juice to give the dish a bright, fresh finish. This citrus element enhances the flavor, balancing the rich spices.
Now, your Copycat Chipotle Black Beans are ready to serve!
Recipe Notes and Expert Tips
Here are my tips for making perfect Chipotle black beans every time.
- Rinse Those Beans: Draining and rinsing your black beans will help cut back on the sodium and get rid of any gunk. No one’s got time for slimy beans.
- Spice It Your Way: Not into spicy? Cut back on the chipotle chili powder. If you’re the kind of person who eats hot sauce by the spoonful, feel free to crank it up!
- Fresh vs. Dried Oregano: Fresh oregano can totally be used if you have it. Just remember, you’ll need to use more since fresh herbs are less concentrated than dried ones—about three times as much should do the trick.
- Don’t Eat the Bay Leaf: The bay leaf adds flavor but is not snack material. Make sure to fish it out before serving, unless you’re into crunching on inedible leaves (we won’t judge).
- Get Thicker Beans: Want thicker beans? Take a fork or spoon and mash some of the black beans while they’re simmering. This will make them heartier without adding anything extra.
- Citrus Switch-Up: If you’re out of lemons and limes, you can swap them for orange juice. It’ll add a sweet, tangy flavor that’s actually pretty great!
- Double It Up: Feeding a crowd? Double the recipe. It scales perfectly, and leftovers are a gift from the universe (more on that below).
How to Store Leftover Vegan Copycat Chipotle Black Beans
Store your beans in an airtight container in the fridge for up to 5 days. Want to keep them longer? Freeze them!
These beans freeze beautifully. Let them cool completely, then pop them in a freezer-safe container and freeze for up to 3 months. When you’re ready for a black bean encore, thaw them in the fridge overnight and reheat them on the stove or microwave. Easy peasy.
What to Serve With Vegan Copycat Chipotle Black Beans
These beans are a perfect sidekick for just about anything. Serve them in tacos, burritos, or rice bowls. They also make a mean salad topping or quesadilla filling.
Feeling extra? Add some guacamole, salsa, and a stack of warm tortillas on the side, and you’ve got yourself a feast.
More Easy Vegan Mexican Recipes for You to Try at Home
If you love Mexican and want to try some more great vegan recipes, check these out.
- Best Vegan Chili
- Cilantro Lime Rice
- Roasted Cauliflower Taco
- Mexican Lettuce Wrap
- Vegan Cashew Queso
Ingredients
- 2 tablespoons olive oil
- 1 onions diced
- 3 garlic minced
- 29 ounces black beans drained
- 2 cups water
- 1 teaspoon chipotle chili powder
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
Instructions
For the Chipotle Black Beans
- Place a skillet over medium heat, add oil, then add onions and cook until translucent, approximately 4 – 5 minutes, stirring occasionally. Add garlic and cook for 30 seconds.2 tablespoons olive oil, 1 onions, 3 garlic
- Add black beans, water, chili powder, oregano, bay leaf, cumin, salt, and pepper and bring to a boil; reduce the heat and simmer for 15 minutes, until the mixture has thickened. Remove from the heat and add lemon and lime juice; serve and enjoy.29 ounces black beans, 2 cups water, 1 teaspoon chipotle chili powder, ½ teaspoon dried oregano, 1 bay leaf, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons lemon juice, 2 tablespoons lime juice
Notes
- Rinse Those Beans: Draining and rinsing your black beans will help cut back on the sodium and get rid of any gunk. No one’s got time for slimy beans.
- Spice It Your Way: Not into spicy? Cut back on the chipotle chili powder. If you’re the kind of person who eats hot sauce by the spoonful, feel free to crank it up!
- Fresh vs. Dried Oregano: Fresh oregano can totally be used if you have it. Just remember, you’ll need to use more since fresh herbs are less concentrated than dried ones—about three times as much should do the trick.
- Don’t Eat the Bay Leaf: The bay leaf adds flavor but is not snack material. Make sure to fish it out before serving, unless you’re into crunching on inedible leaves (we won’t judge).
- Get Thicker Beans: Want thicker beans? Take a fork or spoon and mash some of the black beans while they’re simmering. This will make them heartier without adding anything extra.
- Citrus Switch-Up: If you’re out of lemons and limes, you can swap them for orange juice. It’ll add a sweet, tangy flavor that’s actually pretty great!
- Double It Up: Feeding a crowd? Double the recipe. It scales perfectly, and leftovers are a gift from the universe (more on that below).
