Bean And Corn Chili Over Puffed Tortillas - cooking recipe

Ingredients

4 soft tortillas
1 c. onion
2 cloves garlic
1/2 tsp. vegetable oil
1 can tomatoes
3/4 tsp. ground cumin
1/8 tsp. fresh ground pepper
1/8 tsp. red pepper
1 can kidney beans
1 can mild green chilies or 1/2 tsp. fresh jalapeno pepper
1 c. frozen whole-kernel corn
3 oz. Monterey Jack cheese

Preparation

Bake tortillas at 450\u00b0 for 4 to 5 minutes.
Saute onion and garlic in oil 3 to 4 minutes.
Add tomatoes, cumin, black pepper, red pepper, kidney beans and liquid and 1/2 of green chilies. Simmer for 5 minutes, stirring often.
Add corn and cook 1 minute longer.
Place 3/4 cup of chili over each tortilla.
Sprinkle each with 1/4 of cheese.