Ingredients Weight Measure
Portabello mushrooms, stems removed, sliced 1/4" 9 oz.
TABASCO® brand Green Jalapeño Pepper Sauce, divided 1/2 cup
Whole wheat tortillas, 8", cut in 6 wedges 2 ea.
Nonstick spray as needed
Canned white beans, drained 8 oz.
Green and red bell peppers, diced, sautéed 1/4 cup
Cotija cheese, crumbled 1/4 cup


  1. Preheat oven to 350°F.
  2. Marinate sliced mushrooms in 1/4 cup TABASCO® Green Jalapeño Pepper Sauce for 30 minutes.
  3. Place tortilla wedges on baking sheet and coat with nonstick spray.
  4. Bake for 8-10 minutes until golden and set aside.
  5. Combine remaining TABASCO® Green Jalapeño Pepper Sauce and white beans in food processor and puree until smooth.
  6. Spread 1 Tbsp. bean puree on each tortilla wedge and top with 1 tsp. peppers.
  7. Add 3/4 oz. marinated mushrooms to each wedge and sprinkle with 1 tsp. cheese.
  8. Bake in 350°F oven for 5-10 minutes until lightly browned and cheese melts.

Yield: 2 8-oz. servings