1 can refried beans (approx 400g)
1 can Mexibeans/Chilli Beans (approx 400g)
1 jar salsa (300g) - any variety depending on your taste
1 small can corn kernals
1 onion, finely chopped (if you wish)
If you're using the onion, fry it in a small amount of water, or vegetable stock until soft.
Add the refried beans, the mexibeans, salsa and corn.
Stir together until combined and heat until warmed through.
Serve over your favourite corn chips and top with guacamole and vegan sour cream.
Note: The Voluptuous Vegan has a good recipe for Shallot Sour Cream which is delicious.
To Make Guacamole: Roughly mash an avocado in a bowl, add the juice of 1/2 lemon, 1 finely chopped ripe tomato, 2 finely sliced shallots and 1 tbs of chopped fresh cilantro (or 1 tsp of dried coriander). Mix until combined.