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Bean-and-corn Chili Over Puffed Tortilla (lf)

Bean-and-corn Chili Over Puffed Tortilla (lf) is built on Onion, Cl Garlic, Vegetable Oil, Italian Style Plum Tomatoes Drained, and Ground Cumin. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 2
• 1/2 tsp
• 14 oz
• 3/4 tsp
• 1/8 tsp
• 1/8 tsp
• 15 1/4 oz
• 4 oz
• 1/2 tsp
• 1 cup
• 3 oz

Method (preview)

1. 1

   Carefully, bake tortillas at 450F for 4 to 5 minutes until puffed and lightly golden.

2. 2

   Reserve.

3. 3

   Saute onion and garlic in oil in a 12-inch nonstick skillet over medium heat for 3 to 4 minutes.

4. 4

   Add tomatoes, cumin, black pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the green chilies.

5. 5

   Simmer for 5 minutes, stirring often.

6. 6

   Add corn and cook 1 minute longer.

7. 7

   Place a tortilla on each plate.

8. 8

   Mound about 3/4 c of chili over each.

9. 9

   Sprinkle each with 1/4 of the cheese.

10. 10

    Serve accompanied by the remaining green chilies.