Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Soft flour tortillas -- 7" dia  -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.