- 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)
- ⅓ c diced red onions
- 1 diced large tomato
- 1 diced avocado
- 2 t chopped cilantro
- Juice of 1 lime
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.
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.
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.
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!