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

beans, chili, low-fat, vegetarian

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4 single soft flour tortillas; 7 dia check pkg for ones
1 cup onion; chopped
2 centiliter garlic; finely chopped
1/2 teaspoon oil
14 oz italian-style plum tomatoes; drained
3/4 teaspoon ground cumin
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes
15 1/4 oz kidney beans; (reserve 1/4c of liquid)
4 oz mild green chilies; chopped drained
1 cup 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. PER SERVING: 305 cals, 15 mg chol, 11 gm dietary fiber, 8 gm fat, 979 mg sodium, 24% of calories from fat. (if low-fat Jack cheese is not available and you use regular Jack, 323 cals, 10 gm fat, and 20 mg chol per serving, 28% of calories from fat) Posted on GEnie Food & Wine RT May 10, 1993 by A.ENGLISH [Al & Diane] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: Sylvia Steiger Date: 14 Nov 96 Low-Fat Echo Ä

Yield: 4 servings

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