Portobello Mushroom Nachos

Portobello Mushroom Nachos

9-ounces Portobello mushrooms, stems removed, sliced 1/4-inch thick
1/2 cup TABASCO® brand Green Pepper Sauce
2 (8-inch) whole wheat tortillas, cut into 6 wedges
non-stick spray, as needed
8-ounce can white beans, drained
1/4 cup diced, sautéed bell peppers
1/4 cup Cotija cheese, crumbled

Preheat oven to 350-degrees. Marinate sliced mushrooms in 1/4 cup
TABASCO® Green Sauce for 30 minutes.
Place the tortilla wedges on a baking sheet and coat with non-stick spray.
Bake tortillas for 8 to 10 minutes or until golden and set aside.
Combine the remaining TABASCO® Green Sauce and white beans in food
processor and purée until smooth.
Spread 1 tablespoon bean purée on each tortilla wedge and top with 1
teaspoon peppers.
Add 3/4 of an ounce marinated mushrooms to each wedge and sprinkle with
1 teaspoon cheese.
Bake wedges for 5 to 10 minutes until lightly browned and cheese melts.
Serve immediately.

Makes 2 servings.

Source : http://www.tabasco. com