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Black Bean & Shrimp Tostados
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Black Bean and Shrimp Tostadas

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Calories 899kcal
Author Jennifer Draper

Ingredients

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

Instructions

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

For salsa:

  • Toss all ingredients in bowl
  • Cover and refrigerate until ready to serve

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

Nutrition

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