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Mexicali Pizza

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 English muffins - split and toasted

  2. Sauce

  3. 1/2 teaspoon 2 1/2ml Olive oil

  4. 8 oz 227g Mushrooms - sliced

  5. 1 cup 146g / 5.1oz Bell peppers - chopped

  6. 14 1/2 oz 411g Crushed tomatoes - undrained

  7. 8 oz 227g No-salt-added tomato sauce

  8. 2 tablespoons 30ml Pizza seasoning

  9. 1 1/2 teaspoons 7 1/2ml Salt

  10. 1 teaspoon 5ml Granulated sugar

  11. 1 teaspoon 5ml Oregano

  12. 1 teaspoon 5ml Basil

  13. 1/4 teaspoon 1 1/3ml Black pepper

  14. Toppings

  15. 16 oz 454g Dark red kidney beans - drained and washed

  16. 1/2 cup 31g / 1.1oz Onions - chopped

  17. 1 tablespoon 15ml Bell peppers - chopped

  18. 12 Low-fat tortilla chips

  19. 2 cups 292g / 10oz Low-fat Monterey Jack cheese - grated

  20. 1 tablespoon 15ml Chili powder

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425F.

  2. 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.

  3. 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 through.

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