*  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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