JUMPIN’ JACK N’ PEPPER PIZZAS

Ingredients

• 1 (15 oz.) can black beans drained
• 4 cloves garlic peeled
• 1 cup plum tomatoes seeded, chopped
• 2 dashes Tabasco sauce (Optional)
• 6 BAYS^® English Muffins separated into 12 halves
• 2 cups Monterey Jack cheese with jalapeno peppers shredded
• 1 red bell pepper roasted, seeded, chopped
• 1 yellow bell pepper roasted, seeded, chopped
• 1 green bell pepper roasted, seeded, chopped
• 10 scallions (white and green parts) chopped
• 12 jumbo black pitted olives chopped
• 1 Tablespoon fresh cilantro chopped
• 1 large avocado peeled, seeded, chopped
• 1 Tablespoon red pepper flakes
• sour cream

Instructions

• In food processor, puree beans and garlic. Stir in tomatoes and Tabasco; set aside. Preheat oven to 450° F. Bake muffin halves on a baking stone or a baking sheet until crisp, about 5 minutes; remove. Spread a generous spoonful of bean mixture onto each muffin half. Sprinkle on Monterey Jack cheese. In small bowl, stir together peppers, onions, olives and cilantro. Spoon on top of cheese. Top each with a few pieces of avocado. Sprinkle on red pepper flakes. Bake for 10 minutes or until cheese is bubbly. Serve with a dollop of sour cream.