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