Puffy Tortillas
Puffy Tortillas Ingredients:
Flour tortillas
1 cup chopped onion
2 cloves finely chopped
1/2 tsp vegetable oil
1 can (14 oz) Italian style plum dried tomatoes drained
3/4 tsp ground cumin
1/8 tsp black pepper
1/8 tsp red pepper flakes
1 can (15 1/4 oz) kidney beans – save 1/4 cup liquid from can
1 can (4 oz) chopped green chilies, drained
1 cup whole kernel corn
shredded monterey jack cheese
1. Arrange tortillas on a baking sheet. Bake at 450 degrees, 4-5 minutes or until puffed and lightly golden.
2. Saute onion and garlic in oil, 3-4 minutes
3. Add tomatoes, cumin, black pepper, red pepper, kidney beans, liquid from beans, and the green chilies. Simmer for 5 minutes stirring often.
4. Add corn and cook 1 minute. Serve over puffy tortillas and sprinkle with cheese.