Black Bean Chilaquiles with Arugula Salad

I promised to post this recipe so here it is. It's one of our favorites!

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 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 (lime chips are good too)
4 oz. shredded Cheddar or Monterey Jack cheese (about 2 cups)
1 avocado, diced, optional

Directions:

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

SERVES 6