BEAN-AND-CORN CHILI OVER PUFFED TORTILLA

[Guest guest]

BEAN-AND-CORN CHILI OVER PUFFED TORTILLA

Serving Size : 4

Categories : Low-Fat Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Soft flour tortillas -- 7 " dia pkg for ones with -- no lard

1 cup Onion -- chopped

20 milliliters Garlic -- finely chopped

1/2 teaspoon Vegetable oil

14 ounces Italian-style plum tomatoes -- drained

3/4 teaspoon Ground cumin

1/8 teaspoon Fresh ground black pepper

1/8 teaspoon Red pepper flakes

15 1/4 ounces Kidney beans -- (reserve 1/4c liquid)

4 ounces Mild green chilies -- chopped

-= =or=-

1/2 teaspoon Fresh jalapeno pepper

1 cup Frozen whole-kernel corn -- thawed

3 ounces Monterey Jack Cheese -- lowfat

Arrange tortillas on foil-lined baking sheet. Watching carefully, bake

tortillas at 450F for 4 to 5 minutes until puffed and lightly golden.

Reserve. Saute onion and garlic in oil in a 12-inch nonstick skillet

over medium heat for 3 to 4 minutes. Add tomatoes, cumin, black pepper,

red pepper, kidney beans and reserved liquid, and 1/2 of the green

chilies.

Simmer for 5 minutes, stirring often. Add corn and cook 1 minute longer.

Place a tortilla on each plate. Mound about 3/4 c of chili over each.

Sprinkle each with 1/4 of the cheese. Serve accompanied by the remaining

green chilies.