Bean-and-corn Chili Over Puffed Tortilla

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Beans and Grains

Bean-and-corn Chili Over Puffed Tortilla

-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.