This is part two of my (not)Chipotle recipe series. Two weeks ago we made Cilantro-Lime rice, and today we’re going to make (not)Chipotle beans! Another basic so that you can be making your own Chipotle-inspired bowls (or salads or burritos) at home in no time!
Today we’ll make some super easy, always perfect beans. You can use black or pinto beans, the only requirement for this particular version of the recipe is that you use canned beans. Also, this makes a pretty generous batch, so either come hungry or prepare for leftovers. You could also probably size it down a bit if you found smaller cans of beans, but I really only recall seeing them in the large size.
What you need:
- two cans of black or pinto beans, drain one, keep the liquid from the other
- 1 bay leaf
- 1 tsp chilli powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1 garlic clove, crushed
- 1/2 tsp. salt
- 1/4 tsp. sugar
There are quite a few different spices here, but that’s what makes them special. Don’t be intimidated, you literally dump everything into a pot and heat it!
- Pour everything into a small saucepan.
- Stir over low to medium heat until the beans are hot.
- Remove the bay leaf before serving.
Try it out, what do you think? How much do you love Chipotle? Leave me any requests in the comments or tag me on social media. I’m still working on a good recipe using dried beans, but hopefully I’ll figure that out soon. Any other recipes you want to see?
This post may contain affiliate links. Please consider using them as it supports me in my effort to purchase new products and provide better content. If you choose not to, that’s okay too.