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2 (15-ounce) cans black beans, drained
1/3 cup vegetable broth, low-sodium
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon kosher or sea
2 (8-inch whole-grain tortillas), cut or torn into bite size pieces
12-ounces salsa, no added sugar
1 cup shredded Mexican style cheese
1/2 cup sliced Jalapeños
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1st Keep
 lincoln35096
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