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

Bean-And-Corn Chili Over Puffed Tortilla (Lf) is built on Onion Chopped, Vegetable Oil, Italian Style Plum Tomatoes, Fresh Ground Black Pepper, and Red Pepper Flakes. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

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

Method (preview)

1. 1

   Arrange tortillas on foil-lined baking sheet.

2. 2

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

3. 3

   Reserve.

4. 4

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

5. 5

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

6. 6

   Simmer for 5 minutes, stirring often.

7. 7

   Add corn and cook 1 minute longer.

8. 8

   Place a tortilla on each plate.

9. 9

   Mound about 3/4 c of chili over each.

10. 10

    Sprinkle each with 1/4 of the cheese.

11. 11

    Serve accompanied by the remaining green chilies.