Shrimp and Black Bean Tostadas

Crispy tostada shells piled high with zesty shrimp, seasoned black beans, and fresh toppings for a quick and fun meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.10/serving

Dietary

• High-Protein
• High-Fiber
• Low-Sugar

Tags

• sauté
• quick
• budget-friendly
• spicy
• fresh
• kid-friendly

Ingredients

• 1 tablespoon vegetable oil
• 1 pound shrimp (peeled and deveined)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 can black beans (15-ounce, rinsed and drained)
• 8 tostada shells
• 1 cup shredded lettuce
• 0.5 cup salsa
• 0.25 cup sour cream

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Pat shrimp dry. Season shrimp with chili powder, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook shrimp in the skillet for 2-3 minutes per side, until pink and cooked through. Remove from skillet and set aside.
2. In the same skillet (no need to clean), add rinsed and drained black beans. Cook over medium heat for 3-5 minutes, stirring occasionally, until heated through. Mash slightly with the back of a spoon if desired.
3. Warm the tostada shells according to package directions, if necessary.
4. To assemble, spread a layer of mashed black beans on each tostada shell. Top with shredded lettuce, seasoned shrimp, and salsa. Add a dollop of sour cream if desired.

Notes

For extra flavor, squeeze a lime wedge over the finished tostadas before serving.

Nutrition (per serving)

• Calories: 405
• Protein: 33.7 g
• Carbohydrates: 44.5 g
• Fat: 11.2 g
• Fiber: 9.8 g
• Sodium: 1350 mg
• Saturated Fat: 2.5 g
• Sugar: 3.8 g
• Cholesterol: 180 mg