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

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


4 pieces of soft flour-tortillas
2 centiliters of garlic; chopped finely
14 ounces of tomato plum (Italian-style); drained
1/8 teaspoon of freshly ground pepper (black)
15 1/4 ounces of beans (kidney); set aside 1/4 c of liquid
1/2 teaspoon of Jalapenos
3 ounces of low-fat cheese (Monterey-Jack); grated
1 cup of chopped onion
1/2 teaspoon of oil (vegetable)
3/4 teaspoon of cumin (ground)
1/8 teaspoon of flaked red pepper
1 cup of frozen whole kernel corn; thawed


Line your bake sheet w/ foil then arrange the tortilla pieces on top. Bake at four hundred fifty degrees Fahrenheit for 4-5 mins ’til light-gold in color and puffed.

Saute garlic and onion in vegetable oil in 12″ stick-free skillet placed over mid-heat for 3-4 mins. Add cumin, peppers, tomatoes, beans, half of green-chilies reserved bean liquid. Stirring very often while letting it simmer slowly for five minutes.

Blend in corn then cook for another 60 seconds. Put tortilla pieces on plates then mound w/ 3/4 cup of your chili on top. Dust w/ 1/4 part of cheese. Top w/ remaining chili then serve.

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

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