Ingredients
1 medium ripe avocado, peeled and chopped, divided1 tablespoon water3 teaspoons lime juice, divided2 teaspoons blackened seasoning, divided1 teaspoon ground cumin1 can (15 ounces) black beans, rinsed and drained1 small navel orange, peeled and chopped1/4 cup chopped red onion1 jalapeno pepper, seeded and chopped1 tablespoon minced fresh cilantro6 tostada shells1 cup shredded reduced-fat Mexican cheese blend1 tablespoon canola oil1 pound uncooked shrimp, peeled and deveined Crema, optional
Preparation
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.
For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and lime juice. Cover and refrigerate until serving.
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.
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.
