Bean-And-Corn Chili Over Puffed Tortilla
Submitted by chefphil
Smoky kidney bean and corn chili piled over crispy puffed flour tortillas with melted Monterey Jack. Vegetarian, low-fat, and on the table in 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThink of this as a tostada’s cooler, puffier cousin.
Flour tortillas go into a hot oven until they balloon up into golden, crispy pillows. Then you load them with a quick-simmered chili packed with kidney beans, sweet corn, cumin, and green chilies.
A blanket of melted Monterey Jack on top seals the deal.
It’s vegetarian, low-fat, and pulls together in about 30 minutes, making it a solid weeknight win when you want something with serious Tex-Mex soul but without the guilt.
Kitchen Tips
- Watch those tortillas closely in the oven. They puff up fast and can go from golden to charred in under a minute.
- Reserve the liquid from the canned kidney beans. It adds body and richness to the chili without extra fat.
- For more heat, swap the mild green chilies for a diced fresh jalapeno.
Variations
- Use black beans instead of kidney beans for a slightly sweeter, earthier chili.
- Top with a dollop of sour cream, sliced avocado, or pickled red onions for extra flair.
- Make it vegan by skipping the cheese or using a plant-based shred.
Ingredients
Directions
Arrange tortillas on foil-lined baking sheet.
Watching carefully, bake tortillas at 450F for 4 to 5 minutes until puffed and lightly golden.
Reserve.
Sauté 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 ½ 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 ¾ cup of chili over each.
Sprinkle each with ¼ of the cheese.
Serve accompanied by the remaining green chilies.
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