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Shrimp, Black Bean, and Avocado Tostada

Shrimp, Black Bean, and Avocado Tostada

I would like to say a huge thank you for your kind words and prayers sent to my husband and his family.  It has been a very sad and difficult situation and we all really appreciated your thoughtful comments and e-mails.

On to the recipe:

I made this tostada for lunch using leftover ingredients that I had in the refrigerator. I simply 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 plan to make it again for dinner because my entire family will love it! Quick, easy, healthy, and tasty – you can’t beat that!

Shrimp, Black Bean, and Avocado Tostada

How to Make a Shrimp, Black Bean, and Avocado Tostada

Heat a skillet over medium heat.  Coat a corn tortilla with cooking spray on both sides then place it into the skillet. Cook for 3-4 minutes on each side until crispy and golden brown. Heat the leftover drained and rinsed black beans seasoned with sea salt, freshly cracked pepper, garlic powder, and cumin, to taste, in the microwave for 30 seconds or until warm.

Place the skillet coated with cooking spray back on the stove 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.  Side Note:  I didn’t measure the seasoning, I just sprinkled a little bit of each onto the shrimp. Cook for 2-3 minutes then flip the shrimp and cook for another 1-2 minutes, or until done. Remove from heat.

Layer the tostada shell with sour cream, black beans, cooked shrimp, avocado, tomatoes, green onions, and cilantro.  Serve immediately.  Enjoy!

Shrimp, Black Bean, and Avocado Tostada

 

Shrimp, Black Bean, and Avocado Tostada

Shrimp, Black Bean, and Avocado Tostada

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1

Ingredients

  • Cooking spray
  • 1 corn tortilla
  • Black beans drained & rinsed
  • 6-8 shrimp tail 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
  • Avocado diced
  • Grape tomatoes sliced
  • Green onions sliced
  • Fresh cilantro chopped

Instructions

  • Heat a skillet over medium heat. Coat a corn tortilla with cooking spray on both sides and place it into the skillet. Cook for 3-4 minutes on each side until crispy and golden brown. Heat the leftover drained and rinsed black beans seasoned with sea salt, freshly cracked pepper, garlic powder, and cumin, to taste, in the microwave for 30 seconds or until warm.
  • Place the skillet coated with cooking spray back on the stove 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.
    Side Note: I didn't measure the seasoning, I just sprinkled a little bit of each onto the shrimp.
    Cook for 2-3 minutes then flip the shrimp and cook for another 1-2 minutes, or until done. Remove from heat.
  • Layer the tostada shell with sour cream, black beans, cooked shrimp, avocado, tomatoes, green onions, and cilantro. Serve immediately. Enjoy!
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24 Comments

  1. 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 !!!!!

  2. 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

  3. 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!!

  4. 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.

  5. 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! ;-(

  6. 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

  7. 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*

  8. 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.

  9. 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.