INGREDIENTS
2 media
jalapeños
8 oz
chiles
1/2 lb
tomatillos
1 cup
cilantro leaves and stems
4 cups
vegetable broth
2 tbsp
olive oil
1 large
onion
2
garlic cloves
2 tsp
ground cumin
1 serving
kosher salt
15 oz
pinto beans
15 oz
black beans
1 serving
corn chips
1 serving
freshly cilantro
1 serving
lime wedges