Recipe - Bean-And-Corn Chili Over Puffed Tortilla (Lf)

4 x Soft flour tortillas; 7" dia
check pkg for ones with
no lard
1 cup Onion; chopped
2 cl Garlic; finely chopped
One half teaspoon Vegetable oil;
14 ounce Italianstyle plum tomatoes;
drained
Three fourths teaspoon Ground cumin;
1/8 teaspoon Fresh ground black pepper;
1/8 teaspoon Red pepper flakes;
15 One fourth ounce Kidney beans; (reserve 1/4c
of liquid)
4 ounce Mild green chilies; chopped
drained =or=
One half teaspoon Fresh jalapeno pepper;
1 cup Frozen wholekernel corn;
thawed
3 ounce Monterey Jack Cheese; lowfat
shredded

Arrange tortillas on foillined 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 12inch nonstick skillet over
medium heat for 3 to 4 minutes. Add tomatoes, cumin, black pepper, red
pepper, kidney beans and reserved liquid, and One half 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 Three fourths cup of chili over each.
Sprinkle each with One fourth of the cheese. Serve accompanied by the remaining
green chilies.
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Mar 21, 98