Mexican Shrimp & Black Bean Tostadas

🥘 Ingredients

• black beans
  2 unit
• butter
  2 tbsp
• cilantro
  ½ oz
• cooking oil
  8 tsp
• fajita spice blend
  2 tbsp
• flour tortillas
  12 unit
• guacamole
  1/2 c
• lime (quartered)
  2 unit
• plastic wrap
• salt
  2 tsp
• shallot
  2 unit
• shrimp
  20 oz
• smoky red pepper crema
  4 tbsp

🍳 Cookware

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

1. 

   1

   Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees Fahrenheit. Wash and dry produce. Halve, peel, and thinly slice shallot ; mince a few slices until you have 1 tbsp (2 tbsp for 4 servings). lime . Roughly chop cilantro .

   shallot: 2 unit, lime: 2 unit (quartered), cilantro: ½ oz
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, ⏱️ 30 seconds to ⏱️ 60 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 minutes to ⏱️ 3 minutes . Mash about half the beans using potato masher or a fork. Taste and season with salt and pepper if desired. Keep covered off heat until ready to serve.

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

   3

   While beans cook, in a small microwave-safe bowl, combine sliced shallot, 1/4 tsp salt (1/2 tsp salt for 4 servings), and juice from half the lime. Cover tightly with plastic wrap and microwave until hot, ⏱️ 1 minute . Carefully uncover, stir, and set aside.

   plastic wrap
4. 

   4

   Drizzle flour tortillas with cooking oil ; brush or rub to coat both sides. Arrange on a baking sheet in a single layer (divide between two sheets for 4 servings). Gently prick each tortilla in a few places with a fork. Toast, flipping halfway through, until lightly golden, ⏱️ 4 minutes to ⏱️ 5 minutes per side. For 4 servings, toast on middle and top racks; flip tortillas and swap rack positions halfway through toasting. Watch carefully—left to browning. If the tortillas puff up, gently press them down with a spatula as soon as they're out of the oven.

   flour tortillas: 12 unit, cooking oil: 2 tbsp
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 and remaining fajita seasoning and a pinch of salt. Cook, stirring occasionally, until shrimp are opaque and cooked through, ⏱️ 3 minutes to ⏱️ 4 minutes . Remove from heat and stir in butter and juice from one lime wedge (adjust to taste).

   shrimp: 20 oz, butter: 2 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 remaining lime wedges. Add a drizzle of your favorite hot sauce, if desired. Shrimp and fully cooked when internal temperature reaches 145 degrees.

   guacamole: 1/2 c, smoky red pepper crema: 4 tbsp