Tiny Seafood Tostadas With Black Bean Dip Recipe
Seafood tostadas with black bean dip is a shimp tostadas recipe. The topping is prepared with spinach and shrimp flavored with cheese and salsa. Layered with bean dip, the seafood tostada is topped with the cheesy spinach and shrimp mix. Garnished with fresh cilantro, they make an excellent appetizers or can served as side.
Ingredients
| Nonstick cooking spray | ||
| 4 (8-inch) whole wheat or flour tortillas | ||
| Black bean | 1 Cup (16 tbs) | |
| Spinach | 1 Cup (16 tbs), shredded | |
| 3/4 cup tiny cooked or canned shrimp | ||
| Salsa | 3/4 Cup (16 tbs) | |
| Shredded monterey jack cheese | 1/2 Cup (16 tbs), reduced | |
| Light sour cream | 1/4 Cup (16 tbs) | |
Directions
Preheat oven to 350°F.
Spray cooking spray on baking sheet.
Cut tortillas with 2 1/2-inch round cookie cutter to make 32 rounds.
Place tortilla rounds evenly on prepared baking sheet.
Lightly spray tortilla rounds with cooking spray and bake 10 minutes.
Turn over and spray again; bake 3 minutes more.
Meanwhile, prepare Black Bean Dip.
To prepare tostadas, spread each toasted tortilla round with 1 1/2 teaspoons Black Bean Dip.
Layer each with 1 1/2 teaspoons shredded spinach, 1 teaspoon shrimp, 1 teaspoon salsa, a sprinkle of cheese and a dab of sour cream.
Garnish with thin green chili strips or fresh cilantro, if desired.
Spray cooking spray on baking sheet.
Cut tortillas with 2 1/2-inch round cookie cutter to make 32 rounds.
Place tortilla rounds evenly on prepared baking sheet.
Lightly spray tortilla rounds with cooking spray and bake 10 minutes.
Turn over and spray again; bake 3 minutes more.
Meanwhile, prepare Black Bean Dip.
To prepare tostadas, spread each toasted tortilla round with 1 1/2 teaspoons Black Bean Dip.
Layer each with 1 1/2 teaspoons shredded spinach, 1 teaspoon shrimp, 1 teaspoon salsa, a sprinkle of cheese and a dab of sour cream.
Garnish with thin green chili strips or fresh cilantro, if desired.
Chef
