---
title: Mexican Shrimp & Black Bean Tostadas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mexican-shrimp-black-bean-tostadas-66c380055cb721784e63698a
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens: [Shellfish, Milk, Wheat, Soy]
tags: [New, Mexican, Shellfish, Quick]
rating: 4.5
rating_count: 137
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the authentic combination of shrimp, beans, and toppings.
  - theme: Ease of prep
    text: Customers appreciated how simple and quick this meal was to prepare.
image: "https://images.recipes.furrysalamander.com/Mexican%20Recipes/Tostadas/mexican-shrimp-black-bean-tostadas.avif"
---
Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Halve, peel, and thinly slice @shallot{1%unit}; mince a few slices until you have 1 tbsp. Quarter @lime{2%units}. Roughly chop @cilantro{1%small bunch}.

Heat a drizzle of @cooking oil{2%tbsp} in a #small pot{} over medium-high heat. Add minced shallot and a pinch of @salt{1%tsp}. Cook, stirring occasionally, until fragrant ~{45%seconds}. Stir in @black beans{1%cup} and their liquid and half the @fajita spice blend{1%tbsp}. Cook, stirring occasionally, until warmed through and liquid has reduced slightly ~{2.5%minutes}. Mash about half the beans using a #potato masher{} or fork. Taste and season with salt and pepper if desired. Keep covered off heat until ready to serve.

While beans cook, in a #small bowl{}, combine sliced shallot, ¼ tsp salt, and juice from half the lime. Cover tightly with plastic wrap and microwave ~{1%minute}. Carefully uncover, stir, and set aside.

Drizzle @flour tortillas{4%pieces} with 1 tbsp oil; brush or rub to coat both sides. Arrange on a #baking sheet{} in a single layer. Gently prick each tortilla in a few places with a fork. Toast on middle rack, flipping halfway through, until lightly golden ~{4.5%minutes} per side. TIP: Watch carefully—tortillas brown fast! If the tortillas puff up, gently press them down with a spatula as soon as they’re out of the oven.

Once beans are done, rinse @shrimp{8%oz} under cold water, then pat dry with paper towels. Heat a drizzle of oil in a #large pan{} over medium-high heat. Add shrimp, remaining Fajita Spice Blend, and a pinch of salt. Cook, stirring occasionally, until shrimp are opaque and cooked through ~{3.5%minutes}. Remove from heat and stir in 1 tbsp @butter{1%tbsp} and juice from one lime wedge.

Divide tortillas between plates; evenly spread each tortilla with beans. Top with shrimp, @guacamole{1%cup}, @smoky red pepper crema{2%tbsp}, cilantro, and pickled shallot (draining first). Serve with any remaining lime wedges on the side. TIP: Add a drizzle of your favorite hot sauce for a spicy kick.