Black Bean Chilaquiles with Arugula Salad

• 2 15.5-oz. cans black beans, rinsed and drained
• 1 cup prepared chipotle salsa
• 2 cloves garlic, peeled
• 1 tsp. dried oregano
• 1 Tbs. plus 1 tsp. olive oil, divided
• 1 cup low-sodium vegetable broth
• 2 cups arugula
• 3 Roma tomatoes, diced (1 cup)
• 1/4 cup chopped cilantro
• 2 green onions, sliced (about 1/4 cup)
• 1 Tbs. fresh lime juice
• 1 9-oz. bag tortilla chips
• 4 oz. shredded Cheddar or Monterey Jack cheese (about 2 cups)
• 1 avocado, diced, optional

1. Blend beans in food processor 1 minute, until mostly smooth.
2. Add salsa, garlic and oregano, and blend 1 minute.
3. Heat 1 tsp.
4. oil in pot over medium-high heat.
5. Add bean mixture and broth, and whisk until combined.
6. Bring to a boil and simmer 5 minutes, stirring occasionally.
7. Combine arugula, tomatoes, cilantro, green onions, lime juice and remaining 1 Tbs.
8. oil in medium bowl.
9. Fold chips into simmering black bean mixture.
10. Cook 3 to 5 minutes, or until chips are soft and slightly chewy.
11. Transfer to 2-quart casserole or deep serving dish.
12. Sprinkle cheese on top and let stand 5 minutes.
13. Top with arugula salad and avocado, if desired, and serve.

black beans, salsa, garlic, oregano, olive oil, vegetable broth, arugula, tomatoes, cilantro, green onions, lime juice, tortilla chips, shredded cheddar, avocado

Taken from www.vegetariantimes.com/recipe/black-bean-chilaquiles-with-arugula-salad/ (may not work)