Categories: Dinner

Ingredients

• 1 medium ripe avocado, peeled and chopped, divided
• 1 tablespoon water
• 3 teaspoons lime juice, divided
• 2 teaspoons blackened seasoning, divided
• 1 teaspoon ground cumin
• 1 can (15 ounces) black beans, rinsed and drained
• 1 small navel orange, peeled and chopped
• 1/4 cup chopped red onion
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon minced fresh cilantro
• 6 tostada shells
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 tablespoon canola oil
• 1 pound uncooked shrimp, peeled and deveined
• Crema, optional

Directions

1. Preheat oven to 350°. In a small bowl, combine 2 tablespoons chopped avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside.

2. For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and lime juice. Cover and refrigerate until serving.

3. Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes.

4. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa. If desired, top with crema.

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