Vegetarian recipes

BEAN-AND-CORN CHILI OVER PUFFED TORTILLA

Course : Vegetarian
Serves: 4

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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 / Directions:

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.

BEAN-AND-CORN CHILI OVER PUFFED TORTILLA

Ingredients:

Preparation / Directions:

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