*  Exported from  MasterCook  *

              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 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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