Bean And Corn Chili Over Puffed Tortilla
Ingredients
4 soft flour tortillas 7 diameter check package for ones with no lard
1 C. onion chopped
2 clove garlic finely chopped
1/2 tsp. vegetable oil
14 ounce Italian style plum tomatoes drained
3/4 tsp. ground cumin
1/8 tsp. fresh ground black pepper
1/8 tsp. red pepper flakes
15-1/4 ounce kidney beans (reserve 1/4c of liquid)
4 ounce mild green chilies chopped drained or
1/2 tsp. fresh jalapeno pepper
1 C. frozen whole kernel corn thawed
3 ounces Monterey jack cheese lowfat shredded
Cooking Instructions
Arrange tortillas on foil lined baking sheet. Watching carefully, bake tortillas at 450 degrees for 4 to 5 minutes until puffed and lightly golden. Reserve. Sauté 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, 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. Place a tortilla on each plate. Mound about 3/4 C. of chili over each. Sprinkle each with 1/4 of the cheese. Serve accompanied by the remaining green chilies.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)