Bean And Corn Chili Over Puffed Tortilla (Lf) Recipe

• 4 x Soft flour tortillas, 7" dia check pkg for ones with no lard
• 1 c. Onion, minced
• 2 cl Garlic, finely minced
• 1/2 tsp Vegetable oil
• 14 ounce Italian-style plum tomatoes liquid removed
• 3/4 tsp Grnd cumin
• 1/8 tsp Fresh grnd black pepper
• 1/8 tsp Red pepper flakes
• 15 1/4 ounce Kidney beans, (reserve 1/4c of liquid)
• 4 ounce Mild green chilies, minced
• 1/2 tsp Fresh jalapeno pepper
• 1 c. Frzn whole-kernel corn thawed
• 3 ounce Monterey Jack Cheese, lowfat shredded

1. Arrange tortillas on foil-lined baking sheet.
2. Watching carefully, bake tortillas at 450F for 4 to 5 min till puffed and lightly golden brown.
3. Reserve.
4. Saute/fry onion and garlic in oil in a 12-inch nonstick skillet over medium heat for 3 to 4 min.
5. Add in tomatoes, cumin, black pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the green chilies.
6. Simmer for 5 min, stirring often.
7. Add in corn and cook 1 minute longer.
8. Place a tortilla on each plate.
9. Mound about 3/4 c of chili over each.
10. Sprinkle each with 1/4 of the cheese.
11. Serve accompanied by the remaining green chilies.

flour tortillas, onion, garlic, vegetable oil, tomatoes, cumin, fresh grnd black pepper, red pepper, kidney beans, green chilies, jalapeno pepper, wholekernel, cheese

Taken from cookeatshare.com/recipes/bean-and-corn-chili-over-puffed-tortilla-lf-80862 (may not work)