BEAN-AND-CORN CHILI OVER PUFFED TORTILLA

Course :	Vegetarian
From:	HungryMonster.com
Serves:	4

Ingredients:

4	tortillas	Soft flour tortillas -- 7 inch diav check pkg for no lard
1	cup	Onion -- chopped
2	cloves	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 1/4c of liquid)
4	Ounces	Mild green chilies -- chopped
1	cup	Frozen whole-kernel corn -thawed
3	Ounces	Monterey Jack Cheese -- lowfat shredded

Preparation:

Arrange tortillas on foil-lined baking sheet. Watching carefully, bake tortillas at 450F 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.