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CHIPOTLE SHRIMP TOSTADAS

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 8
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
DIRECTIONS

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.