Full of plant-based goodness, this bean dip is a must-try for easy entertaining.
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Heat the oil in a medium frying pan over medium heat. Cook the onion, stirring, for 5 mins or until soft. Add the seasoning and cook, stirring, for 1 min.
Place the onion mixture, bean mix, 2 tbs coconut yoghurt, the lime juice and half the coriander in a food processor and process until almost smooth. Season.
Spoon into a serving bowl. Top with remaining coconut yoghurt and the tomato. Sprinkle with remaining coriander and extra Mexican seasoning. Serve with corn chips and lime wedges.