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PrintTostaditas with black beans and margarita shrimp
To make these easy-to-eat treats, take flour tortillas, cut them in fourths, and toast them. You may also want to use corn tostadas, or cut out rounds from either corn or flour tortillas with a biscuit cutter.
Margarita shrimp
- 16 medium precooked* shrimp, peeled and cleaned
- 2 cloves garlic, minced
- 2 tablespoons tequila blanco
- 1 tablespoon cilantro, chopped
- 1 lime
- Sea salt
- Splash of Cointreau
*If fresh shrimp are available, use the same ingredients, but just add a tablespoon of olive oil and/or butter, cook the garlic, then the shrimp, and add the rest at the end. Either way, its so easy!
Tostaditas with black beans
- 8–10 flour tortillas
- 2 cups (16-ounce can) refried black beans
- ¼ teaspoon cumin
- 2 cloves garlic, minced
- 1–2 tablespoons canola oil
- Sea salt
- Margarita shrimp
- 1 bunch cilantro, cleaned and chopped
Margarita shrimp
Put cooked shrimp in a bowl. Add garlic, cilantro, tequila, juice of half a lime, Cointreau, and salt. Let marinate for a half-hour.
Tostaditas with shrimp
Preheat oven to 400 degrees. Cut tortillas into fourths and place on cookie sheet. Pop into oven and bake until crispy, about 5–8 minutes. Be sure to turn the tortillas over about halfway through.
Put refried black beans in medium bowl. Add the garlic, cumin, and a bit of sea salt, and mix well. Drizzle a bit of canola oil into a heavy skillet. Turn on medium heat and add bean mixture. Cook until beans are warmed through and dry out a bit, about 10 minutes.
Spread refried beans on tortillas with a knife or spatula and top with margarita shrimp and a dusting of chopped cilantro.
• Read: Empanada party
• Watch: Step-by-step
