This festive Mexican dish can be customized to suit your flavor preferences or what’s on hand in your fridge. Use a mild salsa for younger palates, or experiment with a different cheese, such as mozzarella.
    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)
    ¼ cup chopped cilantro
    2 green onions, sliced (about ¼ 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. Add salsa, garlic, and oregano, and blend 1 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.

    Calories: 355
    Protein: 14 g
    Total Fat: 12.5 g
    Saturated Fat: 2.5 g
    Carbohydrates: 52 g
    Cholesterol: 4 mg
    Sodium: 632 mg
    Fiber: 10 g
    Sugar: 4 g