Bean-and-corn Chili Over Puffed Tortilla

Ingredients

some garlic
4 soft flour tortillas
7 dia
120 gr onion
2 ml vegetable oil
260 gr italian-style tomatoes
2 gr cumin
1 gr black pepper
1 gr pepper flakes
475 gr kidney beans
65 gr mild green chilies
1 gr jalapeno pepper
150 gr kernel corn
45 gr monterey jack cheese

Instructions

-shredded Arrange tortillas on foil-lined baking sheet. Watching carefully, bake tortillas at 230ºC for 4 to 5 minutes until puffed and lightly golden. Reserve. Saute onion and garlic in oil in a 30 cm nonstick skillet over medium heat for 3 to 4 minutes. Add tomatoes, cumin, black pepper, red pepper, kidney beans and reserved liquid, and half 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 0.75 c of chili over each. Sprinkle each with quarter of the cheese. Serve accompanied by the remaining green chilies.