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Bean-And-Corn Chili Over Puffed Tortilla (Lf)Recipe : Bean-And-Corn Chili Over Puffed Tortilla (Lf)
Procedure :
4 x Soft flour tortillas; 7" dia -check pkg for ones with -no lard 1 c Onion; chopped 2 cl Garlic; finely chopped 1/2 ts Vegetable oil; 14 oz Italian-style plum tomatoes; -drained 3/4 ts Ground cumin; 1/8 ts Fresh ground black pepper; 1/8 ts Red pepper flakes; 15 1/4 oz Kidney beans; (reserve 1/4c -of liquid) 4 oz Mild green chilies; chopped -drained -=or=- 1/2 ts Fresh jalapeno pepper; 1 c 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. |
