Bean-And-Corn Chili Over Puffed Tortilla

30 minutes Prep: 20 minutes Cook: 10 minutes

220 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	flour tortillas	(7 inch)
1	cup	onion	chopped
2	cloves	garlic	finely chopped
1/2	teaspoon	vegetable oil
14	ounces	italian plum (roma) tomatoes	drained
3/4	teaspoon	cumin	ground
1	x	black pepper	to taste
1/8	teaspoon	red pepper flakes
15 1/4	ounces	kidney beans	(reserve 1/4 c of liquid)
4	ounces	green chili peppers	mild, drained,or 1/2 ts fresh jalapeno pepper
1	cup	corn kernels	frozen, thawed
3	ounces	monterey jack cheese	lowfat, shredded

Directions

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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Nutrition Facts

Serving Size 310g

Amount per Serving

Calories 220 22% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 9mg	3%
Sodium 498mg	21%
Total Carbohydrate 34.0g	11%
Dietary Fiber 3.0g	12%
Sugars 7.0g
Protein 12.0g	24%

Vitamin A	17%		Vitamin C	40%
Calcium	16%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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