- 2-3 corn tortillas (or store-bought tostada shells)
- 1/2 a bell pepper, sliced
- 1/2 cup medium pre-cooked shrimp, thawed and tails removed
- 1/2 can black beans
- 1 tablespoon olive oil, divided
- 1/2 teaspoon cumin
- Salt and pepper (to taste)
- Cheese, for sprinkling
- Cilantro and lime for garnish
Set oven to broil, and place corn tortillas on a foil-covered baking sheet. Broil tortillas for 5-8 minutes, flipping halfway through. Make sure tortillas are extremely crispy, otherwise, they will be difficult to chew!
Heat half a tablespoon of olive oil in a sautee pan over medium-high heat. When oil is shimmering, add sliced bell pepper. Season with salt and cumin, if desired. Sautee for 3-4 minutes; remove from pan.
Season shrimp with cumin, salt, and pepper if desired; add shrimp to the pan you used for the bell pepper and cook for 3-4 minutes (remember, these are pre-cooked; you're really just heating them up). Set aside.
Drain and rinse black beans; heat them up (in the microwave or on the stove top--your choice). Season them as you please.
To assemble: take a prepared tostada, and top with beans, bell pepper, and shrimp. Add some cheese if you like, and garnish with a slice of lime and a little cilantro.