Shrimp, Black Bean, and Avocado Tostada
I made this shrimp, black bean, and avocado tostada for lunch using leftover ingredients. I seasoned the shrimp with Mexican spices, and they tasted amazing with the crisp tostada, black beans, and creamy avocado. I really enjoyed this tostada and thought it paired nicely with some fresh salsa and some spicy hot sauce.
Shrimp, Black Bean, and Avocado Tostada
Ingredients:
- 1 tbsp olive oil
- 1 corn tortilla
- Black beans, drained & rinsed
- 2 tsp butter or olive oil
- 6-8 shrimp, tails removed & deveined
- Sea salt and freshly cracked pepper, to taste
- Dash of cumin, to taste
- Dash of oregano, to taste
- Dash of paprika, to taste
- Dash of chili powder, to taste
- Dash of garlic powder, to taste
- 1 lime, divided
Toppings:
- Sour cream, to taste
- Avocado, diced
- Grape or cherry tomatoes, sliced
- Green onions, sliced
- Fresh cilantro, chopped
How to Make a Shrimp, Black Bean, and Avocado Tostada:
Heat the oil in a large skillet over medium heat. Add a corn tortilla and cook it for 3-4 minutes per side until crispy and golden brown.
Heat the leftover drained, rinsed black beans in a small saucepan over medium heat. Season with sea salt, freshly cracked pepper, garlic powder, and cumin to taste, and cook, stirring often, for 5-7 minutes, or until hot.
Heat the butter or oil in a large skillet over medium-high heat. Add the shrimp and season with sea salt, freshly cracked pepper, cumin, oregano, paprika, chili powder, and garlic powder to taste. Cook for 2-3 minutes, then flip them and cook for 1-2 minutes, or until done. Remove from heat. Drizzle with lime juice from ½ a lime. Side Note: I didn’t measure the seasoning; I just sprinkled a little of each over the shrimp.
Layer the crisp tostada shell with sour cream, black beans, cooked shrimp, avocado, tomatoes, green onions, and cilantro.
Serve with the remaining ½ lime, cut into wedges, on the side. Enjoy!
Equipment
Ingredients
- 1 tbsp olive oil
- 1 corn tortilla
- Black beans drained & rinsed
- 2 tsp butter or olive oil
- 6-8 shrimp tails removed & deveined
- Sea salt and freshly cracked pepper to taste
- Dash of cumin to taste
- Dash of oregano to taste
- Dash of paprika to taste
- Dash of chili powder to taste
- Dash of garlic powder to taste
- 1 lime divided
Toppings:
- Sour cream to taste
- Avocado diced
- Grape or cherry tomatoes sliced
- Green onions sliced
- Fresh cilantro chopped
Instructions
- Heat the oil in a large skillet over medium heat. Add a corn tortilla and cook it for 3-4 minutes per side, until crispy and golden brown.
- Heat the leftover drained, rinsed black beans in a small saucepan over medium heat. Season with sea salt, freshly cracked pepper, garlic powder, and cumin to taste, and cook, stirring often, for 5-7 minutes, or until hot.
- Heat the butter or oil in a large skillet over medium-high heat. Add the shrimp and season with sea salt, freshly cracked pepper, cumin, oregano, paprika, chili powder, and garlic powder to taste. Cook for 2-3 minutes, then flip them and cook for 1-2 minutes, or until done. Remove from heat. Drizzle with lime juice from ½ a lime. Side Note: I didn't measure the seasoning; I just sprinkled a little of each over the shrimp.
- Layer the crisp tostada shell with sour cream, black beans, cooked shrimp, avocado, tomatoes, green onions, and cilantro.
- Serve with the remaining ½ lime, cut into wedges, on the side. Enjoy!
Welcome back Pam. Keep strong! 🙂
I am happy to see that you are back.
This tostada looks yummy!
Mmmmm….this sounds mighty good! I am pinning this so that I don’t forget!
My condolences, Pam! Glad to see you back though – I’ve missed you! And this tostada is just screaming my name. I could eat this for every meal!
My condolences also in this dificult moments in your lives Pam….
I love how colorful this dish is!! And full of so many of my favorite things!
This looks delicious Pam. Going to have to try it soon. I was told last night that lately I just keep making the “same things over and over.” Not good….this should shake things up a bit !!!!!
This is making my mouth water, Pam! I’m glad to have you back. Praying continued peace and healing for your family.
Pam, I have been so busy lately, that I am not as good at my blogging visits. I missed your post regarding a family loss. I don’t know what happened, but I am so very sorry to hear of your loss. You will be in my prayers.
xo Kris
I’m definitely looking for healthy delicious fare like this to keep me occupied before the holidays! Looks great!
PS – another round of hugs for all of you!!
What a beautiful, simple, and delicious dish! I love Mexican food which can be heavy and high fat. This one is very healthy! Great job and excellent photos! Thanks for sharing.
Hi Pam- I’m so sorry (again) for your loss. The grief doesn’t end toda or tomorrowy…it will take time to be able to laugh and enjoy the memories of your loved on instead of crying for the loss them. This time of year is especially hard, with the holidays coming. I have been and will continue to keep you and your family in my thoughts and prayers.
The tostada looks delicious, by the way! If only I could eat shrimp! ;-(
Dear Pam Im happy to see you again , hope your husband and family feeling better soon .
This look delicious I really love avocados and tostada, 🙂
hugs
Welcome back, Pam! Your family has been in my thoughts.
What a great little treat to come back to too! Looks and sounds delicious!!
You are most definitely the left-over queen, Pam! This looks so fresh and delicious!
Welcome back, Pam!
The tostada looks mouthwatering!
these tostadas are perfect…after plucking those skanky shrimps off, of course. 🙂
Yum, I always forget about tostadas for some reason but they are so tasty – especially this yummy shrimp version!
My thoughts are with you and your family. *hugs*
Your family is still in our thoughts, you two.
Pam
I’m so sorry I haven’t been around.
My knee has been giving me a lot of issues and my arthritis in there on top of it. Sorry I missed a lot of your posts and now your family troubles.
So sorry honey 🙁 Email me if you need to talk–I’m always here.
OMG…These are so good. I am trying to figure out a way to prepare them at work for my coworkers. I made them one night, and of course there were leftover beans, so I HAD to make them again the next night. My twelve year old daughter loved them too. the seasonings on the shrimp and on the beans were perfect.
Excellent goods from you, man. I’ve understand your stuff previous to and you’re just extremely great. Shon posted an update http://www.hanshangyuan.com/bbs/forum.php?mod=viewthread&tid=46988
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