Easy Tiny Seafood Tostadas with Black Bean Dip - A Quick & Healthy Recipe

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:

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.

This recipe appears in: Mexican 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