Bean And Corn Chili Over Puffed Tortilla (Lf) Recipe

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Servings: 4

Ingredients

Cost per serving $0.45 view details
  • 4 x Soft flour tortillas, 7" dia check pkg for ones with no lard
  • 1 c. Onion, minced
  • 2 cl Garlic, finely minced
  • 1/2 tsp Vegetable oil
  • 14 ounce Italian-style plum tomatoes liquid removed
  • 3/4 tsp Grnd cumin
  • 1/8 tsp Fresh grnd black pepper
  • 1/8 tsp Red pepper flakes
  • 15 1/4 ounce Kidney beans, (reserve 1/4c of liquid)
  • 4 ounce Mild green chilies, minced
  • 1/2 tsp Fresh jalapeno pepper
  • 1 c. Frzn whole-kernel corn thawed
  • 3 ounce Monterey Jack Cheese, lowfat shredded

Directions

  1. Arrange tortillas on foil-lined baking sheet. Watching carefully, bake tortillas at 450F for 4 to 5 min till puffed and lightly golden brown.
  2. Reserve. Saute/fry onion and garlic in oil in a 12-inch nonstick skillet over medium heat for 3 to 4 min. Add in tomatoes, cumin, black pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the green chilies. Simmer for 5 min, stirring often. Add in 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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 188g
Recipe makes 4 servings
Calories 201  
Calories from Fat 70 35%
Total Fat 7.82g 10%
Saturated Fat 4.27g 17%
Trans Fat 0.02g  
Cholesterol 19mg 6%
Sodium 438mg 18%
Potassium 410mg 12%
Total Carbs 21.8g 6%
Dietary Fiber 6.7g 22%
Sugars 4.72g 3%
Protein 11.82g 19%
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