Spicy Mexican Bean Dip with Corn Chips
Ingredients for the beans
- 1 cup soaked chili beans
- ½ tsp vegan Mexican seasoning or taco seasoning or a mixture of coriander, cumin, onion and nutritional yeast
- 2 cups water
Ingredients for the Salsa
- 2 tomatoes, chopped
- ½ onion, chopped
- 1 green chili, finely chopped
- coriander, finely chopped
- salt to taste
- dash of lemon juice
Smash the beans with a fork, add water and cook to thicken the paste along with some taco seasoning or mexican seasoning or your own seasoning. Set aside.
Mix all the salsa ingredients in a bottle and place in the fridge to let flavors blend.
When ready to serve, heat the beans, and serve with the salsa and organic corn chips or corn tortillas.