Bean-And-Corn Chili Over Puffed Tortilla (Lf)
- Main Ingredient: Cheese Corn Tomatoes
- Dietary: Various vegetarian
- Yield:
Bean-And-Corn Chili Over Puffed Tortilla (Lf) ingredients
- 4 Soft flour tortillas; 7" dia
- -check pkg for ones with no lard
- 1 c Onion, chopped
- 2 clv garlic, finely chopped
- 1⁄2 t Vegatable oil
- 14 oz Italian-style plum tomatoes; drained
- 3⁄4 t Ground cumin
- 1⁄8 t Freshly ground black pepper
- 1⁄8 t Red pepper flakes
- 15 1⁄4 oz Kidney beans; (reserve 1/4c of liquid)
- 4 oz Mild green chilies; chopped drained -=or=-
- 1⁄2 t Fresh jalapeno peppers
- 1 c Frozen whole-kernel corn; thawed
- 3 oz Monterey Jack Cheese; lowfat shredded
Cooking Bean-And-Corn Chili Over Puffed Tortilla (Lf)
1. Arrange tortillas on foil-lined baking sheet.
2. Watching carefully, bake tortillas at 450F for 4 to 5 minutes until puffed and lightly golden.
3. Reserve.
4. Sautei onion and garlic in oil in a 12-inch nonstick skillet over medium heat for 3 to 4 minutes.
5. Add tomatoes, cumin, black pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the green chilies.
6. Simmeri for 5 minutes, stirring often.
7. Add corn and cook 1 minute longer.
8. Place a tortilla on each plate.
9. Mound about 3/4 c of chili over each.
10. Sprinkle each with 1/4 of the cheese.
11. Serve accompanied by the remaining green chilies.
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