1/4 cup fresh cilantro leaves, chopped
2 green onions, chopped
1/2 jalapeno, seeded and chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cloves garlic, grated
1 yellow onion, grated
1/2 green bell pepper, grated
One 28-ounce can crushed tomatoes
2 tablespoons tomato paste
1/2 teaspoon chile flakes
Kosher salt and freshly ground black pepper
1/2 pound collard greens, stemmed and julienned
4 cups tortilla chips
1 cup refried black beans
1/4 cup shredded Monterey jack
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