Chipotle BBQ Pinto Beans

The Ultimate Vegetarian Taco Bowl Series | Chipotle BBQ Pinto Beans



  • 1/2 can of chipotle adobo peppers
  • 1/2 can of tomato paste
  • one medium onion chopped
  • 1/4 cup molasses
  • 1/2 cup cider vinegar
  • juice of a blood orange
  • 2-3 garlic cloves
  • 1/4 teaspoon salt
  • a few dashes of hot sauce


Combine the ingredients together in a blender and liquify. Add a cup of water and blend a little more. Transfer to a sauce pan. Bring to boil and reduce to simmer until the consistency you want. I like to leave it for a good 40 minutes so its like a nice thick bbq sauce. I think this makes a nice smokey yet tangy bbq sauce that is great over a multitude of items. I like to use this as an enchilada sauce or on spaghetti squash or with the beans as described below. I will keep it in the fridge for about a week before it goes bad <it almost never lasts that long>


*replacement for non-spice friendly folks: 1 poblano pepper, roasted in oven de-skinned and de-seeded chopped


adapted from Thug Kitchen


  • 1 chopped onion
  • 1 can pinto beans preferably no salt added
  • approx. 1 cup Chipotle BBQ Sauce
  • juice of half a lime


Use the ratio of one yellow onion to one can of pinto beans. Chop your yellow onion and sweat on the stove for 10-15 minutes on medium heat.

Drain and rinse the beans if you are using a can, and add to the pan on the stove on medium heat. Add enough of your Chipotle BBQ Sauce over the beans to create the consistency you want. Warm up for another 10-15 minutes or until you have reached the desired heat. Add liquid if needed and cook off over the stove to create the consistency of sauce to bean you desire. As you take the beans off the stove add the juice of half a lime, and serve warm.