Bean-And-Corn Chili Over Puffed Tortilla (Lf) Recipe

Bean-And-Corn Chili Over Puffed Tortilla (Lf) Recipe

Ingredients:

4 pieces of soft flour-tortillas
2 centiliters of garlic; chopped finely
14 ounces of tomato plum (Italian-style); drained
1/8 teaspoon of freshly ground pepper (black)
15 & 1/4 ounces of beans (kidney); set aside 1/4 c of liquid
1/2 teaspoon of Jalapenos
3 ounces of low-fat cheese (Monterey-Jack); grated
1 cup of chopped onion
1/2 teaspoon of oil (vegetable)
3/4 teaspoon of cumin (ground)
1/8 teaspoon of flaked red pepper
1 cup of frozen whole kernel corn; thawed

Instructions:

Line your bake sheet w/ foil then arrange the tortilla pieces on top. Bake at four hundred fifty degrees Fahrenheit for 4-5 mins ’til light-gold in color and puffed.

Saute garlic and onion in vegetable oil in 12″ stick-free skillet placed over mid-heat for 3-4 mins. Add cumin, peppers, tomatoes, beans, half of green-chilies & reserved bean liquid. Stirring very often while letting it simmer slowly for five minutes.

Blend in corn then cook for another 60 seconds. Put tortilla pieces on plates then mound w/ 3/4 cup of your chili on top. Dust w/ 1/4 part of cheese. Top w/ remaining chili then serve.

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