Mexican Shrimp & Black Bean Tostadas

• Heat a drizzle of oil in a small pot over medium-high heat. Add minced shallot and a pinch of salt. Cook, stirring occasionally, until fragrant, 30-60 seconds. • Stir in beans and their liquid and half the Fajita Spice Blend. Cook, stirring occasionally, until warmed through and liquid has reduced slightly, 2-3 minutes. Mash about half the beans using a potato masher or fork. Taste and season with salt and pepper if desired. • Keep covered off heat until ready to serve.

• While beans cook, in a small microwave- safe bowl, combine sliced shallot, 1⁄4 tsp salt (1⁄2 tsp for 4 servings), and juice from half the lime. Cover tightly with plastic wrap and microwave for 1 minute. Carefully uncover, stir, and set aside.

• Drizzle tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat both sides. Arrange on a baking sheet in a single layer (divide between two sheets for 4). Gently prick each tortilla in a few places with a fork. • Toast on middle rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, toast on middle and top racks; flip tortillas and swap rack positions halfway through toasting.) TIP: Watch carefully—tortillas brown fast! If the tortillas puff up, gently press them down with a spatula as soon as they’re out of the oven.

• Once beans are done, rinse shrimp* under cold water, then pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp, remaining Fajita Spice Blend, and a pinch of salt. Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. • Remove from heat and stir in 1 TBSP butter and juice from one lime wedge (2 TBSP butter and juice from two wedges for 4 servings).