Title: Bean-and-corn chili over puffed tortilla (lf)
 Categories: Low-fat, Vegetarian
      Yield: 4 Servings
 
      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
 
  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.