Quick & Easy Chipotle Pinto Beans



4 servings

40 minutes

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.


– 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

Step 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.

Step 2

Then add the tomatoes, garlic, oregano, cumin, paprika, and salt, and cook for another 3-4 minutes.

Step 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.

Step 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).

Step 5

Lastly, add the lime juice and stir well. Serve, garnished with fresh cilantro.

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.


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