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.
