• 4 soft flour tortillas (big is better)
• 1 cup chopped onions
• 2 cloves of garlic, finely chopped
• 1/2 teaspoon olive oil
• 1 can of Italian-style plum tomatos, drained
• 3/4 tsp. cumin
• 1/8 tsp. black pepper
• 1/8 tsp. red pepper flakes
• 1 can kidney beans (hold back 1/4 of the juice)
• 1 can (4oz.) of chopped mild green chiles (drained)
• 1 cup frozen whole-kernel corn, thawed
• 3 oz of shredded low-fat Monterey Jack cheese

Arrange tortillas baking sheet lined with foil. Bake tortillas at 450 degrees for about 5 minutes. Watch to make sure they don't burn! Set aside.

Saute' onion and garlic in olive oil in a 12-inch nonstick skillet over medium heat for about 3 minutes. Add tomatos, cumin, black pepper, red pepper, kidney beans (and the kidney beans juice you saved), and half of the chiles. Simmer for 5 minutes, stirring often. Add corn and cook one minute longer.

Place a tortilla on each plate. Mound about 3/4 cup of chili over each. Sprinkle each with 1/4 of the cheese. Serve accompanied by the remaining green chiles.

SERVES 4. Per serving: 310 calories and 8 grams of fat.