Mango-Shrimp Tostadas

Ingredients

• 10 oz firm-ripe avocado 
• 16 oz refried black beans low-fat canned
• 0.3 cup fat-skimmed chicken broth 
• 4  flour tortillas (8 in.)
• 0.3 cup green onions chopped
• 3 cups iceberg lettuce shredded
• 6 tablespoons juice of lime 
• 1 lb firm-ripe mango 
• 0.5 cup nonfat cream sour
• 4 servings salt 
• 1 teaspoon serrano chili fresh minced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• microwave

Directions

1. Cut pit and peel from mango and discard.
2. Cut fruit into small pieces and put in a bowl.
3. Pit and peel avocado.
4. Cut into small pieces and add to mango.
5. Add lime juice, shrimp, chili, and green onions; mix gently.
6. Place tortillas side by side on a 14- by 17-inch baking sheet.
7. Bake in a 400 oven until crisp and lightly browned, about 10 minutes (about 9 minutes in a convection oven), turning tortillas over once after 4 to 5 minutes.
8. Let cool on pan 1 to 2 minutes.
9. Meanwhile, combine refried beans and broth in a microwave-safe bowl, cover, and heat in a microwave oven on full power (100%) until hot, about 1 minute.
10. Place tortillas on plates.
11. Spread beans equally onto tortillas. Scatter lettuce equally over beans, then top lettuce with shrimp mixture and sour cream.
12. Add salt to taste.