Bean-And-Corn Chili Over Puffed Tortilla

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.

Sauté 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 ½ 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 ¾ cup of chili over each.

Sprinkle each with ¼ of the cheese.

Serve accompanied by the remaining green chilies.