Tiny Seafood Tostadas with Black Bean Dip

Tiny Seafood Tostadas with Black Bean Dip

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
3/4 cup salsa
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
1/4 cup reduced-fat sour cream


  1. 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.
  2. 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.

Nutritional Information

Serving Size: 4 tostadas
Sodium 747 mg
Protein 12 g
Fiber 4 g
Carbohydrate 23 g
Cholesterol 31 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 20 %
Calories 157

Dietary Exchange

Vegetable 1
Starch 1
Meat 1

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