Recipe for Bean-and-Corn Chili Over Puffed Tortilla (Lf) 
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Yield:
4
Ingredients:
Amount Ingredient
4 x Soft flour tortillas, 7" dia check pkg for ones with no lard
1 cup Onion, chopped
2 cl Garlic, finely chopped
1/2 tsp Vegetable oil
14 oz Italian-style plum tomatoes drained
3/4 tsp Ground cumin
1/8 tsp Fresh ground black pepper
1/8 tsp Red pepper flakes
1/4 oz Kidney beans, (reserve 1/4c of liquid)
4 oz Mild green chilies, chopped
----------------- drained -=or ----------------
1/2 tsp Fresh jalapeno pepper
1 cup Frozen whole-kernel corn thawed
Instructions:
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.

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