• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bean-And-Corn Chili over Puffed Tortilla (Lf)

  • Recipe Submitted by on

Category: Vegetarian, Low Fat

 Ingredients List

  • 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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