Bean-And-Corn Chili Over Puffed Tortilla (Lf)
Ingredients:
4 soft flour tortillas, 7 dia check pkg for ones
1 cup onion, chopped
2 cl garlic, finely chopped
1/2 tsp vegetable oil
14 oz italian-style plum tomatoes, drained
3/4 tsp ground cumin
1/8 tsp fresh ground black pepper
1/8 tsp red pepper flakes
15 1/4 oz kidney beans, (reserve 1/4c of liquid)
4 oz mild green chilies, chopped drained -=or=-
1/2 tsp fresh jalapeno pepper
1 cup frozen whole-kernel corn, thawed
3 oz monterey jack cheese, lowfat shredded
Instructions:
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.
Servings: 4
