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Shrimp-and-Black Bean Nachos

Yield 15 servings (serving size: 2 nachos)

Ingredients

  • Shrimp salsa:
  • 3/4 cup chopped fresh cilantro
  • 1/2 cup diced red onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced seeded serrano chile
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 pound medium shrimp, cooked, peeled, and chopped
  • 2 cups diced tomato
  • 1/2 cup diced peeled avocado
  • Remaining ingredients:
  • 1 cup drained canned black beans
  • 1/2 teaspoon ground cumin
  • 30 baked tortilla chips

Nutrition Information

  • calories 83
  • caloriesfromfat 26 %
  • fat 2.4 g
  • satfat 0.4 g
  • monofat 1.4 g
  • polyfat 0.4 g
  • protein 5.4 g
  • carbohydrate 10.7 g
  • fiber 1.6 g
  • cholesterol 26 mg
  • iron 1.2 mg
  • sodium 187 mg
  • calcium 29 mg

How to Make It

  1. To prepare shrimp salsa, combine first 9 ingredients in a large bowl; toss well. Cover and refrigerate 30 minutes. Add tomato and avocado; stir well.

  2. Place the beans and cumin in a food processor or blender, and process 30 seconds or until smooth. Spread each chip with 1 teaspoon black-bean mixture. Top with 1 tablespoon shrimp salsa. Serve immediately.