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| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 2½ cups shrimp medium cooked ( thawed and diced )
- 2 cucumbers mini ( diced )
- 1 cup red onion diced
- 5 teaspoons jalapeño minced
- 1 cup grape, tomatoes quartered
- ¼ cup cilantro chopped
- 5 tablespoons lime juice
- 2 tablespoons Hot Sauce
- ¾ teaspoon salt plus additional to taste
- 8 wraps Tortillas Gluten Free
- 2 tablespoons olive oil plus 1 teaspoon
- 2 15.5 ounce black beans cans ( drained, liquid reserved )
- black pepper to taste
Instructions
- In a large bowl, combine the shrimp, cucumbers, ½ cup red onion, 1 teaspoon jalapeño, tomatoes, cilantro, lime juice, hot sauce and ¾ teaspoon salt.
- Stir until well combined.
- Refrigerate for 15 minutes.
- Lightly brush both sides of each tortilla with the 2 tablespoons oil.
- Place on a baking sheet and bake for 10 minutes until crispy. Season to taste with salt.
- In a small skillet, heat the remaining oil over medium-high heat.
- Sauté the remaining onion and jalapeño until tender, about 5 minutes.
- Add the black beans and just enough reserved liquid to submerge the beans. Cook for 5 minutes; add more liquid if needed.
- Mash the beans, add salt and pepper to taste. Spread the beans onto each tostada, top with the shrimp salad.
- Enjoy!
