Chipotle Shrimp Tostadas
25Prep Time Minutes
25Total Time Minutes
7Number of Ingredients
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1 large avocado, pitted, peeled, chopped
3 tablespoons finely chopped red onion
1 can (16 oz each) Rosarita® Traditional Refried Beans
3/4 teaspoon ground chipotle chile pepper, divided
2 tablespoons Pure Wesson® Canola Oil
3/4 pound large peeled and deveined shrimp, thawed if frozen
8 tostada shells
Lime wedges, optional
|% Daily Value|
|Total Fat||13 g||20%|
|Saturated Fat||2 g||12%|
|Dietary Fiber||6 g||25%|
|Vitamin C||8 mg||14%|
|Vitamin A||320 iu||6%|
Stir together drained tomatoes, avocado and onion in small bowl to make salsa; set aside. Place beans and 1/4 teaspoon chile pepper in small microwave-safe bowl; cover. Microwave on HIGH 2 minutes or until beans are hot, stirring at end.
Heat oil in large skillet over medium-high heat. Sprinkle shrimp with remaining 1/2 teaspoon chile pepper; add to skillet and cook 3 to 5 minutes or just until shrimp turn pink, stirring frequently.
Spread about 1/3 cup refried beans on each tostada shell. Top each evenly with salsa and shrimp. Serve with lime wedges, if desired.
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