Bean-and-corn chili over puffed tortilla (lf)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | xes | Soft flour tortillas; 7\" dia check pkg for ones with no lard |
| 1 | cup | Onion; chopped |
| 2 | cloves | Garlic; finely chopped |
| ½ | teaspoon | Vegetable oil; |
| 14 | ounces | Italian-style plum tomatoes; drained |
| ¾ | teaspoon | Ground cumin; |
| ⅛ | teaspoon | Fresh ground black pepper; |
| ⅛ | teaspoon | Red pepper flakes; |
| 15¼ | ounce | Kidney beans; (reserve 1/4c of liquid) |
| 4 | ounces | Mild green chilies; chopped drained -=or=- |
| ½ | teaspoon | Fresh jalapeno pepper; |
| 1 | cup | Frozen whole-kernel corn; thawed |
| 3 | ounces | Monterey Jack Cheese; lowfat shredded |
Directions
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 ½ 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 ¾ c of chili over each. Sprinkle each with ¼ of the cheese.
Serve accompanied by the remaining green chilies.