Print
Black Bean and Shrimp Tostadas
Prep Time 30 minutes minutes
Cook Time 10 minutes minutes
Total Time 40 minutes minutes
Servings 4 servings
Calories 899kcal
For Shrimp:
- 12 oz large peeled and deveined shrimp (tail-off will make it easier too)
- 3 tablespoons butter
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon dried cilantro
For Tostada Shells:
- 8 corn tortillas
- 1/2 cup canola oil
- salt
For Salsa:
- 1 cup frozen corn kernels thawed
- 1/2 cup grape tomatoes halved
- 2 tablespoons fresh chopped cilantro
- 1 tablespoon lime juice
- 1/2 tablespoon olive oil
- 1/2 jalapeño pepper seeded and diced (or more if you like spicier)
- salt and pepper to taste
For Assembly:
- 1 cup seedless no sugar added Black Raspberry Preserves
- 2 cups refried black beans
For shrimp:
Melt butter in skillet over medium high heat
Add shrimp and sprinkle with chili powder and cilantro
Saute for 2-4 minutes on each side until cooked through
For tortillas:
Heat about 1/4 to 1/2 inch of canola oil in skillet (should be hot enough to bubble and sizzle when tortillas are added)
Add tortillas one at a time and let cook for about 1-2 minutes on each side until lightly browned
Remove to paper towel to drain and sprinkle with a pinch of salt
To assemble:
Spread 1 - 2 tablespoons black raspberry preserves on tostada shell
Add 2-4 tablespoons of refried beans
Top with 2-3 pieces of shrimp and a few spoonfuls of salsa
Calories: 899kcal | Carbohydrates: 105g | Protein: 27g | Fat: 41g | Saturated Fat: 8g | Cholesterol: 236mg | Sodium: 1483mg | Potassium: 395mg | Fiber: 10g | Sugar: 45g | Vitamin A: 625IU | Vitamin C: 19.7mg | Calcium: 225mg | Iron: 4.3mg