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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Vegetarian Low-fat, Vegetarian 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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.
Posted to MM-Recipes Digest  by "John Weber" <hdbrer@ibm.net> on Mar 21, 98

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