BEAN AND CORN CHILI OVER PUFFED TORTILLA
4 (7-inch) soft flour tortillas
1 cup chopped onion
1 or 2 cloves garlic, finely chopped
1/2 teaspoon vegetable oil
1 (14 oz) can Italian-style plum tomatoes, drained
3/4 teaspoon ground cumin
1/8 teaspoon fresh ground black pepper
1/8 teaspoon red pepper flakes
1 (15 1/4 oz) can kidney beans, drained (reserve 1/4 cup of liquid)
1 (4 oz) can mild green chilies, chopped drained (or 1/2 teaspoon fresh jalapeno pepper), divided use
1 cup frozen whole-kernel corn, thawed
3 oz lowfat Monterey jack cheese, shredded
Arrange tortillas on foil-lined baking sheet. Watching carefully, bake tortillas at 450 degrees F for 4 to 5 minutes until puffed and lightly golden. Set aside.
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 flakes, 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.
FOR SERVING:
Place a tortilla on each plate. Mound about 3/4 cup of chili over each. Sprinkle each with 1/4 of the cheese. Serve accompanied by the remaining green chilies.
Makes 4 servings
4 (7-inch) soft flour tortillas
1 cup chopped onion
1 or 2 cloves garlic, finely chopped
1/2 teaspoon vegetable oil
1 (14 oz) can Italian-style plum tomatoes, drained
3/4 teaspoon ground cumin
1/8 teaspoon fresh ground black pepper
1/8 teaspoon red pepper flakes
1 (15 1/4 oz) can kidney beans, drained (reserve 1/4 cup of liquid)
1 (4 oz) can mild green chilies, chopped drained (or 1/2 teaspoon fresh jalapeno pepper), divided use
1 cup frozen whole-kernel corn, thawed
3 oz lowfat Monterey jack cheese, shredded
Arrange tortillas on foil-lined baking sheet. Watching carefully, bake tortillas at 450 degrees F for 4 to 5 minutes until puffed and lightly golden. Set aside.
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 flakes, 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.
FOR SERVING:
Place a tortilla on each plate. Mound about 3/4 cup of chili over each. Sprinkle each with 1/4 of the cheese. Serve accompanied by the remaining green chilies.
Makes 4 servings
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chilis, Stews
Main Dishes - Chilis, Stews
- Lowfat Gumbo (with fat free, baked roux)
- Country Ham Stew with Sweet Peppers and Cilantro
- Smoky Ham and Navy Bean Stew (crock pot)
- Chi-Chi's San Antonio Chili in Tortilla Bowls
- 15-Minute Chili (using ground turkey)
- Don Pablo's White Chili
- White Bean Chicken Chili - One more tip for the chili
- Chicken Okra Gumbo with Sausage
- Beef-Wine Stew
- White Bean, Chicken and Pumpkin Chili
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute