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1 can enchilada sauce
6-8 large blue corn chips, crumbled
1 cup drained and rinsed canned black beans
1 clove garlic
6-8 sprigs cilantro
1 tablespoon olive oil
Combine the enchilada sauce and tortilla chips in a skillet and simmer over medium-high heat until the chips are soft, 2 to 3 minutes.
Combine the enchilada sauce mixture, black beans, garlic, and cilantro in the work bowl of a food processor and process until the ingredients form a coarse puree; scrape the sides of the work bowl as needed.
Wipe out the skillet and add the oil; heat until sizzling. Add the bean mixture and stir to combine with the oil. Cook until the beans are lightly thickened. Serve with vegetables, strips of chicken, and/or warm tortillas.
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