Tiny Seafood Tostadas With Black Bean Dip
|Non-stick cooking spray||1|
|Whole wheat tortillas/Flour tortillas||4 (8 Inch Pieces)|
|Black bean||1 Cup (16 tbs)|
|Shredded fresh spinach||1 Cup (16 tbs)|
|Tiny shrimp||3⁄4 Cup (12 tbs) (Cooked Or Canned)|
|Salsa||3⁄4 Cup (12 tbs)|
|Shredded reduced fat monterey jack cheese||2 Ounce (1/2 Cup)|
|Light sour cream||1⁄4 Cup (4 tbs)|
Preheat oven to 350°F.
Spray cooking spray on baking sheet.
Cut tortillas with 2 1/2-inch round cookie cutter to make 32 rounds.
Place tortilla rounds evenly on prepared baking sheet.
Lightly spray tortilla rounds with cooking spray and bake 10 minutes.
Turn over and spray again; bake 3 minutes more.
Meanwhile, prepare Black Bean Dip.
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.