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; 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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