Side Dish

Tostadas with Black Bean Salsa and Shrimp

Tostadas with Black Bean Salsa and Shrimp

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<p>Make tostadas that are light, fresh and bursting with flavor! Start with golden-brown, crispy corn tortillas. Then top with a quick salsa made with creamy GOYA® <a data-id="8080" href="5280" title="Low Sodium Black Beans">Low Sodium Black Beans</a>, juicy tomatoes, savory onions and spices. The finishing touch: shrimp that are infused with the fruity, subtly-spicy flavor of an ancho chile marinade and then grilled to perfection. <em>¡Delicioso!</em>  </p>

Total Time

40m

Prep Time:20m

Yields:12 Tostadas

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Ingredients

For the Salsa:

1 can
(7343)

GOYA® Low Sodium Black Beans

1

<p>medium tomato, seeded and diced</p>

1

<p>small red onion, finely chopped</p>

1 94

<p>chopped cilantro</p>

1 tablet

<p>GOYA® <a data-id="8310" href="5682" title="Adobo Light with Pepper">Adobo Light All-Purpose Seasoning with Pepper</a></p>

1 tablet

GOYA® Lemon Juice

1 94

GOYA® Extra Virgin Olive Oil

For the Tostadas:

2

GOYA® Ancho Chile

3 94

GOYA® Lemon Juice

2 94

GOYA® Corn Oil

1 tablet

<p>GOYA® <a data-id="8310" href="5682" title="Adobo Light with Pepper">Adobo Light All-Purpose Seasoning with Pepper </a></p>

½ tablet

GOYA® Ground Cumin

1 tablet

GOYA® Minced Garlic

½ tablet

GOYA® Oregano Leaf

1½ 104

<p>medium shrimp, peeled and deveined</p>

GOYA® Corn Oil

12

GOYA® Corn Tortillas

1 can
(7344)

GOYA® Reduced Sodium Refried Pinto Beans

<p>Lime wedges, for garnish</p>

Directions

Kitchen View

Tostadas

Step 1

<p>In medium bowl, stir together black beans, tomato, onions, cilantro, Adobo Light, lemon juice and olive oil until well combined; cover and set salsa in refrigerator until ready to serve.</p>

Step 2

<p>Place chiles in medium bowl and cover with hot water. Let sit for about 15 minutes. Transfer chiles and 3 tablespoons soaking water to blender. Add lemon juice, vegetable oil, Adobo, cumin, garlic and oregano to blender. Blend on high speed until smooth, about 1 minute. In bowl, combine chile mixture with shrimp; cover and chill in refrigerator for at least 15 minutes. </p>

Step 3

<p>Meanwhile, heat ¼” corn oil in small skillet over medium-high heat. Once oil is hot, but not smoking, add one corn tortilla. Fry, flipping once, until tortilla is golden brown and crisp, about 1 minute per side; transfer to paper towel-lined tray to drain. Repeat with remaining tortillas.</p>

Step 4

<p>Heat grill or grill pan over medium-high heat. Add reserved marinated shrimp and cook, flipping once until shrimp golden brown on both side and center is opaque, about 2-3 minutes per side; transfer to plate.</p>

Step 5

<p>To assemble tostadas, spread heaping spoonful of warmed refried beans onto each fried tortilla, if desired. Spoon reserved salsa on each tortilla and top with two or three shrimp. Serve with lime wedges.</p>

Products in this Recipe

Low Sodium Black Beans

Low Sodium Black Beans
Lemon Juice

Lemon Juice
Extra Virgin Olive Oil

Extra Virgin Olive Oil
Ancho Chile
Ancho Chile
Corn Oil

Corn Oil
Ground Cumin

Ground Cumin
Minced Garlic

Minced Garlic
Oregano Leaf
Oregano Leaf
Corn Tortillas

Corn Tortillas
Reduced Sodium Refried Pinto Beans

Reduced Sodium Refried Pinto Beans

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Recipe Tags

Side Dish

Shrimp

Grilling

All-Ocassion

Under 40 minutes

Summer

Entree

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