4 x Soft flour tortillas; 7″ dia
-check pkg for ones with -no lard 1 c Onion; chopped
2 cl Garlic; finely chopped
1/2 ts Vegetable oil;
14 oz Italian-style plum tomatoes;
-drained 3/4 ts Ground cumin;
1/8 ts Fresh ground black pepper;
1/8 ts Red pepper flakes;
15 1/4 oz Kidney beans; (reserve 1/4c
-of liquid) 4 oz Mild green chilies; chopped
-drained -=or=- 1/2 ts Fresh jalapeno pepper;
1 c Frozen whole-kernel corn;
-thawed 3 oz Monterey Jack Cheese; lowfat
-shredded 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.