Tiny Seafood Tostadas with Black Bean Dip
Makes 8 appetizer servings
|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|
|1||cup shredded fresh spinach|
|3/4||cup tiny cooked or canned shrimp|
|1/2||cup (2 ounces) shredded reduced-fat Monterey Jack cheese|
|1/4||cup reduced-fat sour cream|
- 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.
|Serving Size:||4 tostadas|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||20 %|
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