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.

Serves 2-3