Black Bean Chilaquiles With Arugula Salad

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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

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