1 14.5-ounce can low-sodium chicken or vegetable broth
1/2 cup sour cream (optional)
1/4 cup fresh cilantro roughly chopped (optional)
Heat the oil in a saucepan or large pot over medium heat. Add all but 2 tablespoons of the salsa and cook, stirring occasionally, for 4 minutes. Add the refried beans, black beans, and broth and bring to a simmer. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with the remaining salsa and the sour cream and cilantro (if using).