Bean-and-corn chili over puffed tortilla (lf)

 
               BEAN-AND-CORN CHILI OVER PUFFED TORTILLA (LF)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Low-Fat                          Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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  -ÿÿ
      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.
  
 
 
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