| 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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