TLC Cooking "Tiny Seafood Tostadas with Black Bean Dip"

Tiny Seafood Tostadas with Black Bean Dip

Tiny Seafood Tostadas with Black Bean Dip

YIELD Makes 8 appetizer servings
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INGREDIENTS

Nonstick cooking spray
4	(8-inch) whole wheat or white flour tortillas, cut into 32 (2-1/2-inch) rounds or shapes
1	cup Black Bean Dip (recipe)
1	cup shredded fresh spinach
3/4	cup tiny cooked or canned shrimp
3/4	cup salsa
1/2	cup (2 ounces) shredded reduced-fat Monterey Jack cheese
1/4	cup reduced-fat sour cream

PREPARATION:

Preheat oven to 350°F. Spray baking sheet with cooking spray. Place tortilla rounds evenly on prepared baking sheet. Lightly spray 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. Serve immediately with remaining Bean Dip.

This recipe appears in: Mexican

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.

Try this Cafe Du Monde Beignets recipe provided by Miss Louisiana, Katherine Putnam.