Bean-And-Corn Chili Over Puffed Tortilla
Source of Recipe
the web
List of Ingredients
Soft flour tortillas -- 7" dia pkg
for
ones with -- no lard
1 Cup Onion -- chopped
20 Milliliters Garlic -- finely chopped
1/2 Teaspoon Vegetable oil
14 Ounces 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 Ounces Kidney beans -- (reserve
1/4c liquid)
4 Ounces Mild green chilies -- chopped
= =or=-
1/2 Teaspoon Fresh jalapeno pepper
1 Cup Frozen whole-kernel corn --
thawed
3 Ounces Monterey Jack Cheese --
lowfatRecipe
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.
|
|
member logon
