Puffy Tortillas

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.