Bean-And-Corn Chili over Puffed Tortilla (Lf)
| Yield: | 4 Servings |
| Categories: | Low-Fat, Vegetarian |
| 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 |
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