Spicy Mexican Bean Dip with Corn Chips

1 cup cooked chili beans
½ tsp vegan Mexican seasoning / taco seasoning / a mixture of coriander powder, cumin powder, onion powder and nutritional yeast
2 cups water

For the Salsa

2 tomatoes, chopped
½ an onion, chopped
1 green chilli, finely chopped
Fresh coriander leaves, finely chopped
Unrefined salt to taste
A dash of lemon juice

Method

Mash the beans with a fork, add water and cook to thicken the paste, along with some taco seasoning / Mexican seasoning / your own seasoning. Keep aside.

Mix all the salsa ingredients together in a bottle and place in the refrigerator to allow the flavours to combine and blend.

When ready to serve, heat the beans and serve with the salsa and organic corn chips or corn tortillas.

Serves 2 – 3