Bean And Corn Chili Over Puffed Tortillas
A hearty bean and corn chili served over crispy tortillas, bursting with flavors of cumin, tomatoes, and melted cheese, perfect for a quick, satisfying meal.
Ingredients
- 4 soft tortillas ⓘ
- 1 cup onion ⓘ
- 2 cloves garlic ⓘ
- 1/2 teaspoon vegetable oil ⓘ
- 1 can tomatoes ⓘ
- 3/4 teaspoon ground cumin ⓘ
- 1/8 teaspoon ground black pepper ⓘ
- 1/8 teaspoon red pepper ⓘ
- 1 can kidney beans ⓘ
- 1 can mild green chilies or 1/2 teaspoon fresh jalapeno pepper ⓘ
- 1 cup frozen whole-kernel corn ⓘ
- 3 ounces Monterey Jack cheese ⓘ
Instructions
- Bake the tortillas at 450°F for 4 to 5 minutes until crispy.
- Saute the chopped onion and minced garlic in vegetable oil for 3 to 4 minutes.
- Add canned tomatoes, ground cumin, ground black pepper, red pepper, kidney beans with liquid, and half of the chopped green chilies to the skillet. Simmer for 5 minutes, stirring often.
- Stir in the frozen corn and cook for 1 minute longer.
- Place 3/4 cup of the chili mixture over each baked tortilla.
- Sprinkle each with 1/4 of the Monterey Jack cheese before serving.
Tips & Substitutions
For added flavor, consider using fresh herbs like cilantro or parsley as a garnish. If you prefer a spicier kick, substitute the mild green chilies with fresh jalapeno pepper. You can also use corn tortillas for a gluten-free option. This dish is versatile; feel free to incorporate other beans or vegetables from your pantry, such as black beans or bell peppers.
Serving Suggestions
Serve the chili over the puffed tortillas and consider pairing it with a side of guacamole or a fresh salad to balance the flavors. This dish pairs beautifully with the Mexican Cheese Ball for a fun appetizer spread. For a complete meal, offer a side of rice or cornbread to soak up the delicious chili.
Storage & Reheating
Store any leftover chili in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over medium heat until warmed through, stirring occasionally. You can also microwave individual portions for about 1-2 minutes, ensuring it is heated evenly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Corn Chili Over Puffed Tortillas contains roughly 808 calories, with 29g protein, 118g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (88% of the Daily Value), protein (58% of the Daily Value), and iron (52% of the Daily Value). Note that it is relatively high in sodium, at 1172mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili vegetarian?
Yes, this recipe is already vegetarian-friendly. Ensure that the canned tomatoes and beans are free of any meat-based additives. You can also add more vegetables or replace the cheese with a vegan alternative to keep it plant-based.
How can I make this dish spicier?
To add more heat, increase the amount of red pepper or use diced jalapenos instead of mild green chilies. You can also serve the chili with hot sauce on the side for those who prefer to spice it up individually.
Can I prepare this chili ahead of time?
Absolutely! You can prepare the chili mixture a day in advance and store it in the refrigerator. Just warm it up before serving, and bake the tortillas fresh for a crispy texture. This makes for a quick and easy meal, especially during busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).