Today was not Taco Tuesday folks…it was Tostada Tuesday! That’s right…SO tasty! It took under 30 min to throw this fabulous weeknight dinner together and I can assure you it had way less fat, calories, and sodium than a meal I used to eat at my fav local Mexican joint. This is a win! So make this, enjoy it, and savor all the yumminess!
Lime Shrimp & Black Bean Tostadas
2 ears of corn, boiled
1 Tablespoon olive oil
1 lb shrimp, cleaned and tails removed
1 can organic black beans, drained
1 teaspoon cayenne pepper
1 teaspoon chili powder
salt and pepper
the juice of 1 lime
1 bunch green onions (scallions), chopped
1 bag crunchy tostadas
8 oz Montery Jack Cheese
Boil water and drop in 2 ears of corn. Cook for 12 min, drain and cut corn off of the cobs once cooled. Season with a little salt and pepper and set aside in a bowl for tostada assembly.
Heat olive oil in a skillet, remove tails off of shrimp, cut each shrimp into 3-4 bite sized pieces. Saute on medium high for 2 min on each side. Add salt and pepper, cayenne and chili powder. Stir, then add juice of one lime to the skillet and coat the cooked shrimp well. Open black beans and drain well. Chop scalloins.
Take 2 cookie sheets and line with foil, if you wish, and place 6 tostada shells on each cookie sheet. Add 1 tablespoon black beans over each. Evenly distribute lime shrimp you made over each. Next, add corn on top, green onions on each tostada and about 1/3 cup Monterey Jack cheese on each. Bake for 10 min in a 350* oven till cheese is melted.
Garnish tostadas with guacamole.