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.

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