Chili Shrimp Tostada with Black Beans

These Chili Shrimp Tostadas combine heat and crunch, making them a delicious meal, ready in less than 30 minutes! Layered with zesty black bean and lime refried beans, creamy avocado, queso fresco, and spicy shrimp this Mexican - inspired recipe is where it's at for Taco Tuesd ay (or any day of the week)!

Chef Partner: Chef Devan Rajkumar

Driven by his desire and ambition to be the best in the food industry, Chef Devan has no boundaries when it comes to culinary adventures. Whether he is a food expert on Cityline, a judge of Food Network Canada’s Fire Masters or a host of pop-ups around the world, Devan brings a vibrant energy to his  innovative cooking demonstrations.

Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Serves: 4


1 lb shrimp 31-40 ct, peeled and deveined
¼ onion, finely diced
2 tsp minced garlic
1 tsp minced ginger
1 tsp sesame oil
1 tsp grapeseed oil
1 tsp Kashmiri red chili powder
1 tsp smoked paprika
½ tsp sugar
1 tsp rice wine vinegar
¾ tsp kosher salt
½ tsp fresh cracked black pepper
1 avocado, finely diced
¼ cup queso fresco, crumbled
Chopped cilantro leaves
4 tostadas (or bake corn tortillas at 375°F for 6-7 min until crunchy)

Black Bean & Lime Puree

2 x 15oz can black beans
½ cup vegetable or chicken stock
¾ tsp onion powder
¾ tsp garlic powder
2 tbsp lime juice
¾ tsp kosher salt
½ tsp fresh cracked black pepper
4 medium corn tortillas
2 tsp grapeseed oil


  1. Heat a large skillet to medium heat.
  2. Add oil, then add canned black beans including liquid. 
  3. Add remaining ingredients and reduce heat to a simmer for approximately 10 minutes to allow flavours to combine. 
  4. Transfer beans to a blender or use an immersion blender to puree. Adjust with more stock if necessary to achieve a puree consistency. Set aside. 
  5. Place a large skillet on medium heat and add grapeseed oil. 
  6. Add onions, garlic, ginger, sesame oil, salt, pepper and sauté until lightly golden brown. 
  7. Add shrimp, chili powder, smoked paprika, sugar and rice wine vinegar. Sautee until shrimps are cooked, approximately 2 minutes and then remove from heat. 
  8. Place a dollop of refried black beans on tostada and spread evenly. Place desired number of chili shrimp on top, then add avocado, queso fresco and garnish with cilantro leaves. 



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