May 10, 2019

  • 4 Cali’flour Flatbreads
For Shrimp
  • ½ lb medium uncooked shrimp, peeled and deveined
  • ½ T olive oil
  • ½ t chili powder
  • ¼ t garlic powder
  • ⅛ t  ground cumin
  • ⅛ t salt
  • ⅛ t pepper
  • ½ 15 oz can refried black beans (warmed)
  • 1 c shredded Mexican blend cheese
  • Sour cream (optional)
  • Lime wedges (optional)
For Salsa
  • ⅓ c diced red onions
  • 1 diced large tomato
  • 1 diced avocado
  • 2 t chopped cilantro
  • Juice of 1 lime
Prepare Salsa:
To a small bowl add tomato, onion, avocado, cilantro, and lime juice. Toss to combine. Add salt and pepper to taste. Chill in the fridge until serving.

Prepare Flatbreads:
Pre bake the Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.

Prepare Shrimp:
In a medium bowl, mix the chili powder, garlic powder, cumin, salt and pepper. Add the shrimp to coat. Warm oil in a large skillet to medium and cook shrimp for 2-4 minutes or until shrimp turns pink. Remove and set aside.

Assemble Tostadas:
On prepared flatbreads, spread 2 T of warmed black beans, followed by shredded cheese, shrimp, and salsa. Serve with additional lime wedges and sour cream if desired. Enjoy!