Shrimp and black bean tostadas with crudités and salsa
5
Points®
1 serving • Lunch
Items
Cooked frozen shrimp
3 oz, (chopped)
Canned black beans
¼ cup(s)
Salsa
2 Tbsp
Weight Watchers Reduced-fat Mexican style shredded cheese
¼ cup(s)
Corn tortilla
2 tortilla(s), (6-in each)
Cilantro
½ Tbsp, (fresh, chopped)
Fresh vegetable sticks
1 cup(s)
Salsa
¼ cup(s)
How to Prepare
Divide shrimp, beans, salsa and cheese between tortillas. Bake until heated through and tortillas are crisp; sprinkle with cilantro. Enjoy with vegetable sticks and salsa.
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