Marinate mushroom slices in 1/4 cup of the TABASCO® Green Sauce for 30 minutes. Place tortilla wedges on a baking sheet and spray with non-stick spray; bake in a 350°F oven for 8 to 10 minutes or until golden. Set aside.
Combine the remaining 1/4 cup TABASCO® Green Sauce and white beans in a food processor and process until smooth. Sauté bell pepper in olive oil just until tender.
Spread 1 tablespoon bean purée on each tortilla wedge and top with 1 teaspoon bell pepper. Add 3/4 of an ounce marinated mushrooms to each wedge and sprinkle with 1 teaspoon cheese. Bake wedges for 5 to 10 minutes or until lightly browned and cheese is melted. Serve immediately.
Makes 2 servings.