1

In a small bowl combine the black beans, hot sauce, sea salt garlic, 1 Tbsp of olive oil and 1 Tbsp lime juice. Mash with a fork until smooth. If you prefer to make this mixture smoother you can combine in a blender with 1-2 Tbsp of warm water. Set aside until ready to assemble.

2

In a separate bowl combine the chopped avocado, tomato, jalapeno, cilantro and lime juice. Taste and add ½ tsp salt if needed.

3

In a frying pan on medium heat add the olive oil, cleaned shrimp, garlic powder, paprika, oregano, chili powder and onion powder. Cook the shrimp until bright pink and tender, then remove from heat and set aside

4

Now to assemble the tostadas, add your black bean mash to the bottom of the tostada in a thin layer, top with the cooked shrimp then salsa. Serve with extra cilantro, hot sauce or sour cream if you like. Because of the crunchy nature of this dish, I recommend serving these immediately.

5

Notes: Feel free to make this dish as tacos and serve on warmed tortillas instead of tostadas. Substitute shrimp for 1 block of crumbled firm tofu and 1 Tbsp tomato paste to make this dish vegetarian/ vegan.