These Quick & Easy Chipotle Pinto Beans are a filling side dish that goes well with rice, tacos, veggies, and more. Full of tender beans, sweet tomatoes, and jalapenos, they're truly delicious.
Quick & Easy Chipotle Pinto Beans are full of flavor and can be served in so many different ways. With sauteed onions and jalapenos, they have a great base with a little heat. Tomatoes, spices, and fresh herbs give these beans lots of excitement, and the tang of lime juice finishes it off.
This is an easy recipe that only takes about 10 minutes to prepare, and then the rest is cook time. This is perfect if you're making multiple dishes or are just in a rush. Tweak the ingredients to fit your preferences, such as the level of heat or adding your favorite vegetables and herbs. It's really versatile and I love how well these Chipotle Pinto Beans fit with whatever I'm serving. Let's look at what ingredients are needed.
Video Tutorial
What you'll need
- Olive Oil. Or any other kind.
- Onion. Yellow or white.
- Tomato. You can peel the skin, if preferred.
- Jalapeno. Remove the insides.
- Garlic. Garlic powder can be used instead.
- Oregano. Or dried mint.
- Cumin Powder.
- Paprika.
- Pinto Beans. Use canned or cook them yourself.
- Veggie Broth. I used Better Than Bouillon, No Chicken Base to make my broth.
- Lime Juice. Adds fantastic flavor!
- Salt. To taste.
- Cilantro. To garnish.
How to make it
1. In a medium pot or a large skillet, cook the onion and jalapeno pepper in olive oil over medium heat for about 5 minutes.
2. Then add the tomatoes, garlic, oregano, cumin, paprika, and salt, and cook for another 3-4 minutes.
3. At this point, add the pinto beans and veggie broth. Cover with a lid, bring to a boil, reduce the heat to low, and simmer for about 20 minutes.
4. Once the beans are done, smash some of them with a spoon to add a creamy consistency to the remaining veggie broth. (You can add some extra broth, if needed).
5. Lastly, add the lime juice and stir well. Serve, garnished with fresh cilantro.
Tips for the best Quick & Easy Chipotle Pinto Beans
- Cook the peppers and onions longer. We start with these two because sauteing them allows them to release their flavor and soften. This makes this bean dish extra tasty with a nice touch of heat.
- Peel the tomatoes. Tomato skin contains a nutrient called flavonols, which can have a bitter taste. Peeling them will keep your Chipotle Pinto Beans tastier, and also smoother.
- Use canned beans. To save time, drain and rinse canned pinto beans for this recipe. The added benefit is that they are already very tender, so you have a good consistency for this dish.
- Mash some of the beans. The creamy texture of the beans that are mashed into the broth gives a really scrumptious consistency to this dish. Keep it moist and smooth with a splash of extra broth as needed.
Add-ins and Substitutes
- Make it spicier. Leave the seeds in the jalapenos to increase the heat level, or add Sriracha, hot sauce, or red pepper flakes for additional spice.
- Substitute different kinds of beans. Besides pinto beans, you could also make this recipe with other varieties, though it will alter the flavor of the dish. Try kidney, black, or cannellini beans.
- Add other vegetables. Add some diced bell pepper, mushroom, celery, or carrots for a chunkier dish with even more flavor.
- Substitute other spices or herbs. Tweak the flavors by using a variety of herbs and spices, such as mint, chives, dill, chili powder, onion powder, or curry.
How to Store
You can store any leftover Chipotle Pinto Beans in an airtight container in the refrigerator. They should last for up to 4 days. You can also freeze them flat in a ziplock freezer bag for up to 6 months. Allow them to defrost overnight in the fridge before reheating on the stove top or in the microwave until warmed through.
What to Serve with it
- Rice/Grains. Serve these beans with a side of your favorite rice, such as Spinach Rice, Brown Rice, or Spanish Rice. Or try other grains, like Mexican Quinoa Salad or Mushroom Couscous.
- Tacos. These Chipotle Pinto Beans are the perfect addition to tacos, as well as fajitas, burritos, and nachos. Try them in Black Bean Tacos.
- Bread. Spoon them onto a crusty slice of bread, or serve them with cornbread topped with vegan butter.
- Vegetables. Pair this dish with veggies like Roasted Tomato Pesto Vegetables, Vegan Spinach Mashed Potatoes, Roasted Pumpkin Salad, or Baked Portobello Steaks.
These Quick & Easy Chipotle Pinto Beans are tender, flavorful, and versatile. Serve this delicious side with all your favorites for a healthy and filling meal.
More quick and tasty vegan recipes:
- Three Bean Chili
- Hearty Red Lentil Stew
- Vegan Black Bean Burger
- Red Lentil Curry
- Baked Black Bean Taquitos
Quick & Easy Chipotle Pinto Beans
Ingredients
- 1 tbsp. olive oil
- 1 small onion, diced
- 1 large jalapeno pepper, insides removed and diced
- 1 large plum tomato, diced
- 2 garlic cloves, minced
- ½ tsp. oregano
- ½ tsp. cumin powder
- ½ tsp. paprika
- 28 oz. pinto beans, canned or home-cooked and liquid drained
- 1 cup veggie broth
- 1 tbsp. lime juice
- ⅛ cup chopped cilantro, to garnish
Instructions
- In a medium pot or a large skillet, cook the onion and jalapeno pepper in olive oil over medium heat for about 5 minutes.
- Then add the tomatoes, garlic, oregano, cumin, paprika, and salt, and cook for another 3-4 minutes.
- At this point, add the pinto beans and veggie broth. Cover with a lid, bring to a boil, reduce the heat to low, and simmer for about 20 minutes.
- Once the beans are done, smash some of them with a spoon to add a creamy consistency to the remaining veggie broth. (You can add some extra broth, if needed).
- Lastly, add the lime juice and stir well. Serve, garnished with fresh cilantro.
Notes
Add-ins and Substitutes
- Make it spicier. Leave the seeds in the jalapenos to increase the heat level, or add Sriracha, hot sauce, or red pepper flakes for additional spice.
- Substitute different kinds of beans. Besides pinto beans, you could also make this recipe with other varieties, though it will alter the flavor of the dish. Try kidney, black, or cannellini beans.
- Add other vegetables. Add some diced bell pepper, mushroom, celery, or carrots for a chunkier dish with even more flavor.
- Substitute other spices or herbs. Tweak the flavors by using a variety of herbs and spices, such as mint, chives, dill, chili powder, onion powder, or curry.
I tried this recipe and it's really good.
Thank you, Rosalia!