Fast & Easy Copycat Chipotle Black Beans **VIDEO**

Chipotle Black Bean Recipe

June 11, 2017   15 Comments

Like all the healthy foodies, I make my food from scratch unless I don’t.

My time (mother of 2, full time job) is limited so I don’t make a big deal out of using cans or frozen vegetables when I am in a rush.

I happen to love canned black beans because they are so versatile. I use them in my Two Ingredient Black Bean Soup and my Blender Brownies.

Chipotle is one of my family’s favorite fast food places AND except for the sodium levels (which are atrocious) – it is pretty healthy.

I am a big fan of “copycat” recipes that save time and money and this black bean one does both. It saves A LOT of money because a burrito at Chipotle averages $7 – so if you can make it at home – awesome!

Chipotle chile pepper is a spice that you can find everywhere (I saw it at Walmart). It is spicy and smoky so start with a small amount and build up to where you like it. Included in this recipe is a reference to Mexican oregano. It is less expensive than regular oregano and is the perfect flavor for this side dish.

The sodium amount per serving is going to depend on the can of beans that you use. There are SO many to choose from that it is difficult to get an accurate number. Use no sodium beans so you don’t have to worry about it. Look at the side of the can to get an idea of the salt amount in this dish.

These copycat beans are faster than driving to Chipotle (I promise!). If you live in Chipotle these still might be faster than lining up to order.

Serve this with rice, tortillas, on a salad, over toast, with salsa, guacamole……

I included some of my favorite surf music on this video so even if the video bores you to tears – it may get you to stamp your feet.

WATCH THE VIDEO

What do you think? Will you give it a try?

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Copycat Chipotle Black Beans Recipe

Makes 2 cups

1 15 ounce can black beans, with juice
1 tablespoon olive oil
¼ teaspoon chipotle chili pepper
½ teaspoon dry oregano or Mexican oregano
salt to taste

Pour can of beans into a small saucepan and add olive oil, chili pepper, and oregano. Bring to a boil and mash up about half the beans with a fork or potato masher. Eat when hot or store for later.

1/2 cup is 144 calories, 3.5 g fat, 0.5 g saturated fat, 19.3 g carbohydrates, 0.9 g sugar, 7.0 g protein, 7.9 g fiber, 74 mg sodium, 4 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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Two Ingredient Black Bean Soup, Delicious and Vegan!

Do you have any relatives who say that they cook and then they just open cans? Yep, this recipe was inspired by a “Can Chef”....

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15 Comments:

Sounds pretty good Snack Girl. I'm going to give this a try

on January 12, 2016

This recipe for chipotle black beans really makes for a super fast and cheap healthy meal! I always love a new take on pantry stuff. I like your serving suggestions; sometimes I just draw a blank. I've been doctoring up canned beans since I was 12 years old, with my favorite still being vegetarian baked beans, evoo, oregano, and garlic powder. It wasn't until many years later that I learned that the British ate beans on buttered toast as their go-to comfort food, I think it was in some movie. Then I found out that ''beans on toast'' was called a ''depression sandwich'' back in the day. As I live alone, this kind of fast food suits me. I recently upgraded to sour dough toast & it is now ''gourmet''. :) These beans will also be good to add with a bit of cheese and scallions to use up leftover chicken in a quesadilla [which I just happen to have]. Thanks for the inspiration, Lisa!

on January 12, 2016

I cook big batches of dried beans from scratch, portion them into meal size packages, and freeze them.You can add your own onions and peppers as they cook and they are tastier than canned beans. They can be lots lighter in sodium too, depending on the spices you use.

on January 12, 2016

I too make beans in big batches and freeze them (I do the same with brown rice). I pull the beans out and add whatever I want when I want but I never add salt. My fav is red oin one, diced tomatoes and cilantro...it's bright and pretty in the bowl! Thanks for the recipe Lisa!

on January 12, 2016

Lisa, if you use a pressure cooker to cook the beans from scratch, you can make a huge batch for freezing as these other ladies do! Doesn't take much time either😄 Thanx for this idea!

on January 12, 2016

Just wondering if the addition of the olive oil is necessary?

on January 12, 2016

I would love a copycat recipe for the Chipotle corn salsa!

on January 12, 2016

I read somewhere that if you rinse canned beans it reduces the sodium by a substantial amount. I always rinse my canned beans, because the low sodium or non-sodium beans are more expensive - which makes no sense to me.

on January 12, 2016

I like to buy Eden brand organic beans...all KINDS...because they are unsalted. They would be perfect in this recipe! They do need a bit of pepping up for most of the bean recipes I like best, and I'm pretty sure this one will be a favorite.

on January 12, 2016

Geez, I never would have guessed the secret to Chipotle's black beans was just a few herbs and spices. I'll definitely make some of these next time I make tacos.

on January 14, 2016

This copycat Chipotle Black Bean Recipe is versatile to use as a side dish, top your nachos, inside a tortilla and more!

on February 4, 2016

Anyone ever try flax oil instead of olive oil?...thanks

on March 22, 2016

Chipotle's black beans never knew these were made this way, will give this a go for my vegetarian menu.

on September 22, 2016

Looks great! I always pour out the juice because I thought that made the beans easier to digest but I'll have to try making it with the juice. A small change looks like it makes a big difference! Thanks!

on June 11, 2017

Thanks! Chipotle is a game-changer. Delicious. My tweak for beans: add a tad of cumin and some kind of acid (tomatoes on top or salsa with vinegar or just lemon.

on June 11, 2017

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