Recipe for Bean-And-Corn Chili Over Puffed Tortilla


4 single soft flour tortillas; 7 dia check pkg for ones
1 cup onion; chopped
2 centiliter garlic; finely chopped
1/2 teaspoon vegetable oil
14 oz 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 oz kidney beans; (reserve 1/4c of liquid)
4 oz mild green chilies; chopped drained -=or=-
1/2 teaspoon fresh jalapeno pepper
1 cup frozen whole-kernel corn; thawed
3 oz monterey jack cheese; lowfat shredded


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.

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