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. 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, 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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)