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Quick Chipotle Pinto Beans

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Hi there! Time for some quick Chipotle Pinto Beans, folks! This might be the shortest post I’ll ever write. I’m sure y’all kinda breathed a sigh of relief, huh? I know I’m a rambler, but I always find my way, you know? When I was younger I always got in trouble for talking with my teachers. I feel like blogging is even more my calling because I get to talk about whatever I want, whenever I want, and I won’t be getting yelled at by the teach. It’s a pretty great gig and I’m pretty lucky.

Anyhow, I still can’t believe I say things like this these days, but here it goes: I really, really, really love these pinto beans. Like, I could just sit and eat a big ol’ bowl of’m for lunch. I have a couple times actually. I might add a little cheese because I’m me, but other than that, they are perfect all by themselves. If you’ve been following me for awhile you might know that I was a bonafide bean hater up until August 2017. I don’t know why I changed my mind to be completely honest. I just gave’m another chance while I was making some chili for Eric. Now, I love them! (well most of’m- i don’t do kidney beans!) Sometimes, it can be good to try new things and not stay so stuck in your ways. I still won’t touch a mushroom with a ten foot pole though so don’t ask! haha!

Anyway, I’m making this post short and sweet just like these beans, except the beans aren’t sweet at all, just a tad bit spicy, very tasty, but not sweet. You get the picture, right?

At the end of this post, I’ve got some pretty exciting FOOD NEWS to share….


Grab a sauce pan and spray it with some olive oil cooking spray. You can really use any kind of cooking spray, but i personally prefer the olive oil one.

You’ll need a small can of these guys for these beans. It’s important. Don’t forget’m! You’ll need one chipotle pepper and you’ll need 3 teaspoons of the adobo sauce that they come in. You can find these guys in ANY grocery store in the Latin foods section. Any brand works!

Quickly throw in two 15 ounce cans of pinto beans partially drained, 1/4 tsp oregano, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1 tsp kosher salt, mild green chiles, 3 tsp adobo sauce, 1 chipotle pepper, and one bay leaf.

Okay so, two things:

  1. In this photo, I threw in a 4 oz can of mild diced green chiles. I do this a lot of the time when I make these now, but I also REALLY enjoy throwing a can of Rotel in with’m. It’s SO yummy. When I was photographing the recipe the other day I set the can of Rotel down somewhere and COULD NOT FIND IT FOR THE LIFE OF ME. Guess where it was, guys? It was in my couch. (unopened- thank goodness.) I want to blame my toddler, but I truly don’t know if I can for sure. I can be just the tiniest bit absent minded from time to time. Which brings me to number two…
  2. If this looks like a bunch more dried spices than what the recipe calls for to you it’s because it IS. I grabbed the tablespoon instead of the teaspoon and didn’t realize it until I was DONE putting the spices in. I’m pretty heavy handed with the spices usually so I thought it would be fine, NO. IT WAS NOT FINE. Don’t do that. Make sure you use the recommended amount of spices because it is the PERFECT amount, I promise. Double check your measuring spoons, y’all. … lesson of the day. Whoops!

Stir it all up! Cover the pot and heat over medium low heat for 10-12 minutes or really just until warm.

When they are warm go ahead and fish out the bay leaf & the chipotle pepper and toss in the garbage.

See wasn’t that quick and easy? short and sweet?

I know these aren’t much to look at but man alive, they are tasty. These beans are inspired by the pinto beans you get at Chipotle Mexican Grill. We do NOT live anywhere near a Chipotle so back in January I set out to work on some recipes to get the feel of a really, really tasty burrito bowl like the ones ya can get at Chipotle. This was the first part of the bowl that I “perfected” in my opinion. Now, this isn’t a copy cat recipe because I don’t know what Chipotle does to their beans. I know a couple things they do to their rice, but as far as these beans and other delicious goodies they have. I don’t have their recipes, but I set out to make my own version of things and I AM SO EXCITED TO SHARE IT WITH YA!!!

Over the next week, I will be posting ALL of the recipes to make the best dang Homemade Burrito Bowls this side of the Mississippi.

Are you excited yet? I am. I’ve been working on these recipes for months. 

Of course, you don’t HAVE to make these and make all the other recipes I am posting for Burrito Bowls, but if you want pure happiness- you do.

Just kiddin’.

I hope you make’m and love’m. Stay tuned this week for all the parts of your new favorite meal prep option.

Let me know how it goes!

With love from my kitchen to yours,


4.96 from 44 votes

Quick Chipotle Pinto Beans

Pinto beans simmered in Mexican spices and peppers for ultimate flavor 
Prep Time2 minutes
Active Time13 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Mexican
Yield: 7
Author: Star @ the skinny-ish dish


  • 2 15 ounce cans pinto beans partially drained
  • 1 4 oz can mild green chiles or 1 can Rotel (green chiles & tomatoes)
  • 1 chipotle pepper (from can) You can find canned chipotle peppers in adobo sauce in latin food section in any grocery store
  • 3 tsp adobo sauce (from can) You can find canned chipotle peppers in adobo sauce in any grocery store in the Latin foods section
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • olive oil cooking spray


  • In a medium sauce pan spray bottom with olive oil cooking spray. Add all ingredients to the pan. Stir until combined well. Bring to boil then reduce to medium low heat, cover, and continue to cook for 10-12 minutes until heated through. When heated remove bay leaf and whole chipotle pepper. Serve warm. Enjoy! 


Makes about 3.5 cups serving size: 1/2 cup
110 calories 1g fat, 0g saturated fat, 19g carbohydrates, 6g fiber, 1g sugar 6g protein
WeightWatchers Points: 0 points (any amount)

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  1. 5 stars
    By far the best addition to my Taco Tuesday Menu! My husband absolutely loves them! I simmer mine in a cast iron pot on the stove for a few hours. Thank you for such a fantastic recipe!

  2. 5 stars
    I have been looking for a great bean recipe and finally found one! I’ve been making these for awhile per the directions. Today I went a step further and used an immersion blender to puree and made bean egg roll wrappers. Added some cheese, baked and froze. Before they made the freezer my sign took a couple. 16 year old approved

  3. 5 stars
    This is genius because I love beans but hate cooking them for hours and hours lol this has tons of flavor and we eat it over a few meals, reheats perfectly #top21

  4. #top2021
    I love the heat this dish gives! Pairs.well with chicken and even as a main dish!

  5. 5 stars
    Delicious! I love beans and this recipe is great. I was a little worried at first it might be too spicy for my taste (I’m mild when it comes to heat, lol) but there was just a great balance of all the flavours. Will definitely be adding these to my meal prep on the regular.

  6. 5 stars
    I will never put any other beans in my burrito bowls besides these. These have so much flavor and, like all of Star’s recipes, it’s incredibly easy to make. Takes any dish you have pinto beans in to the next level!

  7. 5 stars
    This recipe is so quick and easy and the perfect side dish I didn’t know I needed for taco Tuesday. Its my go-to (and the chicken street tacos and rice) to make and take to friends who’ve welcomed babies. Thanks for sharing!

  8. Crazy question…Did you dice the chipolte pepper or remove it when done cooking? I don’t see it in the recipe anywhere.

    1. I removed it after it was done cooking, I suppose I should write that in the recipe. I apologize for that!

  9. 5 stars
    These were so good!! Made a perfect addition to burrito bowls! Thanks for the recipe!

  10. 5 stars
    I love these! Pretty sure I make them every week. 0 points on blue and purple to boot. So, so good and so easy.

  11. 5 stars
    I am making the beans for the burrito bowls for meal prep this week but just finished making the beans and gave them a try — AMAZING! This has been on my list to try for a while and I kept putting it off but I am so excited to be doing them today!

  12. 5 stars
    Such a great way to dress up beans! So much added flavor. Used these last night for the first time in burrito bowls and my husband and daughter loved them.

  13. 5 stars
    I love these beans with my eggs. Perfect WW breakfast. So that I don’t waste the rest of the adobe peppers, I freeze each pepper with the correct amount of sauce on a cookie sheet, once frozen I pop them all in a freezer safe jar. That way I can easily pull out the pepper with sauce and I am ready to make some beans!

    1. what a perfect suggestion for not wasting the peppers! I freeze it too, but feel like i still end up wasting because I freeze it once and take the whole thing out and don’t like to refreeze. Thank you!!

  14. 5 stars
    This recipe changed my life. I now eat beans as a side dish. Chipoltes en Adobe can be a bit of a dominant flavor profile but works beautifully in this dish. Beans don’t tend to be a go to for a lot of folks but I changed their minds when I fed them this. I even had someone tell me it gave them goosebumps. The looks on people face when they realize what these beans taste like never gets old. I eat with rice, as a side to a turkey sandwich, with fajitas/tacos, the options are endless.

    1. Erica, this recipe was life changing for me too! I’m not huge on beans as a side dish, but with all the flavor in these guys. They’ve become a total favorite! I’m so happy everyone enjoys this recipe as much as I do and I love that it even gave someone goosebumps. haha!

    2. I just made this and from the early sampling I did as it was coming together, it’s probably a keeper. But as an aside, I drained the two cans of pinto beans into a pan, in case I needed the liquid later. (I didn’t) Then, on a whim, I threw the “expended” bay leaf and chipotle pepper into that bean liquid and kept it hot in the oven along with some other dishes. Turns out, it became a very pleasant, spicy broth- a chili broth, if you will. As a subsistence cook, I’m not sure what to do with it. Suggestions?

  15. 5 stars
    These beans are the bomb! So easy to prepare. I’ll get to the chicken bowls eventually but for tonight these beans completed my menu. Thank you!

  16. 5 stars
    Delicious like all your recipes! Real food without all the sugar and fat!! Who says eating healthy can’t be delicious and filling!! I love the chipotle pinto beans!! Thanks for sharing.

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