Bean and corn chili over puffed tortilla recipe
Recipe for bean and corn chili over puffed tortilla in our easy vegetarian recipes collection.
Recipe ingredients
- Soft flour tortillas, 7 inch package, no lard
- 1 cup onion, chopped
- 20 ml. garlic, finely chopped
- 1/2 teaspoon vegetable oil
- 14 ounces Italian-style plum tomatoes, drained
- 3/4 teaspoon ground cumin
- 1/8 teaspoon fresh ground black pepper
- 1/8 teaspoon red pepper flakes
- 15 1/4 ounces kidney beans, reserve 1/4 cup liquid
- 4 ounces mild green chilies, chopped, or 1/2 teaspoon fresh jalapeno pepper
- 1 cup frozen whole-kernel corn, thawed
- 3 ounces Monterey Jack cheese, lowfat
How to make bean and corn chili over puffed tortilla
- 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. 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 cup of chili over each.
- Sprinkle each with 1/4 of the cheese.
- Serve accompanied by the remaining green chilies.
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