MEXICALI PIZZAS

6 English muffins, split and toasted
FOR THE-SAUCE:*
1/2 tsp olive oil
8 oz mushrooms, sliced
1 cup chopped bell peppers
1/2 cup chopped onions
1 (14 1/2 oz) can crushed tomatoes, undrained
8 ozs no-salt-added tomato sauce
2 tbsps pizza seasoning
1 1/2 tsps salt
1 tsp granulated sugar
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
FOR THE TOPPINGS:
1 (16 oz) can dark red kidney beans, drained and washed
1/2 cup chopped onion
1 tbsp chopped bell pepper
12 low-fat tortilla chips
2 cups grated low-fat Monterey Jack cheese
1 tbsp chili powder

Preheat oven to 425 degrees F.

TO PREPARE SAUCE:
Heat oil in a skillet, cook mushrooms, peppers, and onions until tender.

Add tomatoes, tomato sauce, pizza seasoning, salt, sugar, oregano, basil, and black pepper. Simmer all ingredients until bubbling; 15 minutes.

TO MAKE THE PIZZAS:
Spoon 1 1/2 tablespoons sauce on each toasted English muffin half. Evenly top with beans, remaining onions, bell peppers, tortilla chips, and cheese. Sprinkle with chili powder.

Bake for 12 minutes or until heated thorugh.

*A (14 ounce) jar of pizza sauce may be substituted for the sauce.

Sevings: 12
Source: Van den Bergh Foods, Inc.