Low-Fat Vegetarian
1 cup Onion -- chopped
20 milliliters Garlic -- finely chopped
1/2 teaspoon Vegetable oil
14 ounces Italian-style plum tomatoes -- drained
3/4 teaspoon Ground cumin
1/8 teaspoon Fresh ground black pepper
1/8 teaspoon Red pepper flakes
15 1/4 ounces Kidney beans -- (reserve 1/4c liquid)
4 ounces Mild green chilies -- chopped
-= =or=-
1/2 teaspoon Fresh jalapeño pepper
1 cup Frozen whole-kernel corn -- thawed
3 ounces Monterey Jack Cheese -- lowfat
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.
1 cup Onion -- chopped
20 milliliters Garlic -- finely chopped
1/2 teaspoon Vegetable oil
14 ounces Italian-style plum tomatoes -- drained
3/4 teaspoon Ground cumin
1/8 teaspoon Fresh ground black pepper
1/8 teaspoon Red pepper flakes
15 1/4 ounces Kidney beans -- (reserve 1/4c liquid)
4 ounces Mild green chilies -- chopped
-= =or=-
1/2 teaspoon Fresh jalapeño pepper
1 cup Frozen whole-kernel corn -- thawed
3 ounces Monterey Jack Cheese -- lowfat
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.
