Black Bean Salsa With Tortilla Chips

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6 flour tortillas (each 7 1/2 inches)

Olive-oil, cooking spray

One 19-ounce can black beans

1 small tomato, seeded, cut into 1/2-inch dice

2 scallions, finely chopped

1 jalapeno pepper, seeds and membranes removed, minced

1/2 cup chopped fresh cilantro

2 tablespoons freshly squeezed lime juice

1/2 teaspoon coarse salt

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