Mexican Shrimp & Black Bean Tostadas

🥘 Ingredients

• black beans
  1 c
• butter
  1 tbsp
• cilantro
  1 small bunch
• cooking oil
  2 tbsp
• fajita spice blend
  1 tbsp
• flour tortillas
  4 pieces
• guacamole
  1 c
• lime
  2 units
• salt
  1 tsp
• shallot
  1 unit
• shrimp
  8 oz
• smoky red pepper crema
  2 tbsp

🍳 Cookware

• small pot
• potato masher
• small bowl
• baking sheet
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce. Halve, peel, and thinly slice shallot ; mince a few slices until you have 1 tbsp. Quarter lime . Roughly chop cilantro .

   shallot: 1 unit, lime: 2 units, cilantro: 1 small bunch
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add minced shallot and a pinch of salt . Cook, stirring occasionally, until fragrant ⏱️ 45 seconds . Stir in black beans and their liquid and half the fajita spice blend . 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.

   cooking oil: 2 tbsp, salt: 1 tsp, black beans: 1 c, fajita spice blend: 1 tbsp
3. 

   3

   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.
4. 

   4

   Drizzle flour tortillas 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.

   flour tortillas: 4 pieces
5. 

   5

   Once beans are done, rinse shrimp 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 and juice from one lime wedge.

   shrimp: 8 oz, butter: 1 tbsp
6. 

   6

   Divide tortillas between plates; evenly spread each tortilla with beans. Top with shrimp, guacamole , smoky red pepper crema , 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.

   guacamole: 1 c, smoky red pepper crema: 2 tbsp