Facebook0Pin0Reddit0Email0Print0 These copycat Chipotle Black Beans are easy to make, inexpensive, and healthy! Add to burritos and salads or serve with rice for a tasty vegetarian meal.I love the complex, smoky flavor or Chipotle’s black beans.Unlike my first black beans recipe, this version has no bacon and no bell peppers, but it’s just as hearty and delicious.

Black beans are great on burritos and bowls, but they’re also a great side dish with Mexican rice and corn tortillas or even scrambled eggs.I love beans for breakfast! Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsChipotle Black Beans (Copycat) RecipeRecipe ingredients Ingredient notes Olive oil: Chipotle uses rice bran oil, but olive oil is more widely available (and probably already in your pantry).Black beans: To soak dried beans overnight, pick through and sort 1 pound of dried black beans.In a large bowl, add beans and enough water to cover by 1 inch.

Soak at least 8 hours overnight.Drain and discard soaking liquid.Oregano: Chipotle uses Mexican oregano, but you can use Italian oregano if that’s all that you have.They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.Step-by-step instructions In a Dutch oven or large pot over medium high heat, heat oil until shimmering.

Add onion and cook until softened, about 5 minutes.Stir in garlic until fragrant, about

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