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.
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