Spicy Shrimp, Avocado & Black Bean Bites

This is a quick, easy, healthy, delicious and fancy shmancy looking appetizer that could easily morph into a dinner, if you skipped making the little cups and served the shrimp mixture over rice or even rolled it up into a tortilla, burrito-style.

The cups are simply tortilla triangles sprayed with cooking oil and baked.

You could fill the pretty little cups with just about anything your little heart desires … I just happened to have some black beans, shrimp, salsa, cilantro, and lime juice on hand, begging to be used in something delicious …

Spicy Shrimp, Avocado, & Black Bean Bites

• Large flour tortillas (white or whole wheat or whatever flavor you like)
• 1/2 cup chopped onion
• 1/2 cup chopped celery, leaves reserved
• 2 -3 cloves of garlic, peeled & chopped
• 2 Tablespoons white wine
• 1 cup of fresh or frozen shrimp
• 1 cup of cooked black beans
• Juice of half a lime
• 1/3 cup of your favorite salsa (I used my kiwi, kumquat, & mango salsa)
• 1/2 cup fresh cilantro leaves
• Avocado, peeled and cut into little chunks and/or shredded cheese if you like

Directions:

Cut the flour tortillas into 6 triangles. Spray a muffin tin with cooking spray and wedge one tortilla triangle into each muffin cup. Spray the tops of the tortillas with cooking spray and  bake at 350 degrees for about 5 minutes or until the tortillas are golden brown and crispy.

Now, make the filling:

1. Chop the onion, celery and garlic, reserving the celery leaves for later.
2. Spray a cooking pan with cooking spray, heat over medium high heat till hot, then add the onion, garlic and celery and saute briefly. Add the white wine and saute for a few minutes or until the wine dissipates and the onions are soft and translucent.
3. Add the shrimp and black beans and saute a few minutes longer until the shrimp is cooked through. Add the salsa and lime juice and stir everything together just briefly till it’s all good and hot.
4. Stir in the reserved celery leaves and most of the cilantro leaves, reserving some for garnish.
5. Spoon a bit of the filling into each tortilla cup, garnishing with avocado, cilantro, and cheese (if desired). I tried it both with and without the cheese and it is good both ways.

You can make the filling ahead of time (like I did) and assemble these babies right before serving.

This recipe was shared at Weekend Potluck, Totally Tasty Tuesdays, Trick or Treat Tuesdays, and Talent Show Tuesdays.