Recipe: Bean and Corn Chili Over Puffed Tortilla

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