Shrimp & Bean Tostado

YOWZA! Delicious dinner alert! In my continued effort to use of more of the leftovers from last night’s dinner, I decided to make a tostado for dinner. A Tostado is an “open-face” enchilada that you can order at pretty much any Mexican restaurant. The base for the tostado is a flat hard-shelled taco shell, and it is topped with a variety amazing traditional mexican ingredients.

First thing first, I need to crisp up my tortilla. I sprayed a little cake pan with some cooking spray, and then tossed a Mama Lupe low carb tortilla into the pan. I rubbed the tortilla around in the cooking spray on both sides, then popped into a 415 degree oven. I cooked the tortilla for about 6 minutes, flipping halfway through.

Mama Lupe gone crispy:

Meanwhile, I got to work on the shrimpies. I sprayed a saute pan with cooking spray, seasoned both sides of the shrimp with McCormick’s Mexican blend seasoning, Cayenne pepper, and some black pepper. Then I tossed them into the pan with a few drizzles of lime juice, and cooked them until opaque.

Next I heated up a 1/4 cup of Old El Paso Fat-Free Refried Beans in the microwave and smeared them on top of the crispy tortilla.

Come to mama… Mama Lupe that is 😉

I also heated up some of the leftover grilled veggies from last night’s dinner (this was approximately 1/4 cup red onion, 1/4 of a green pepper, and 1/4 cup zucchini). Once heated, I added the chopped up shrimp and about 1 tbsp of chopped fresh cilantro and gave it a good mix.

Poured the veggies and shrimp onto the bean loaded tortilla and topped with 1 Sargento Light Mozzarella string cheese that I had cut into sticks:

Into a 415 degree oven for 5 minutes until the cheese was nice and melty… Try not to drool on your keyboard 😉

Ohhhhh yes.

But that’s not all!

I topped the tostado off with some shredded lettuce, 1/4 chopped red onion, 1/2 a plum tomato, a few banana peppers, and 2 tbsp fat-free breakstones sour cream.

Yeah that’s right.

Check me out:

Soooooo f.r.i.g.g.i.n. delicious…

The entire time I was eating this I kept thinking “why does this taste SOOOO good?”

A.) Cilantro

B.) Spicy Shrimp

C.) Beans??

D.) VEGGIES GALORE??!?!?

Nope.. It’s actually E.) All of the above! 😀

Stats on dinner: 323 calories, 36g carbs, 6g fat, 29g protein, 10g fiber

Time to get my pack on for the HLS!!! Anyone have tips for packing light?? I’m trying to avoid checked luggage fees at ALL costs…

Mary

Hello! I’m Mary, a self-proclaimed fervent foodie and carbohydrate connoisseur. This blog is about my life—my passions, adventures, and failures—through food. I’m a bean counting CPA by trade, but my true passion is food. It is the unabashed soul of my being. The history, the culture, the taste, the experience–I am fascinated and enchanted by it all. I devote my free time almost entirely to scouting out delicious restaurants and cooking up new recipes. It makes me especially happy when I can take a recipe and “healthify” it. By this I mean turn it into something healthy and nutritious that still tastes friggin’ delicious. I love to connect with readers, restaurants, and those in public relations, so email me and let’s talk food! Google

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View Comments

Tina says:

August 12, 2010 at 8:45 am

I wish I was going to HLS so badly!!! I hope you all have so much fun.

That tostado looks great. Love me some Mexican food. I also loved your story behind your blog name on Julie's blog.