Shrimp and Black Bean Nachos

Adapted from Cooking Light. My sister made these and I thought they were very tasty. Serving size: 2 nachos; 83 calories, 2.4 g fat, 10.7 g. carbs, 26 mg cholesterol.

• Ready In: 45 mins
• Serves: 15

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 chili
• 1  tablespoon extra virgin olive oil
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 3⁄4 lb medium shrimp, cooked, peeled, and chopped
• 2  cups  diced tomatoes
• 1⁄2 cup  diced peeled avocado

• Remaining ingredients

• 1  cup  drained canned black beans
• 1⁄2 teaspoon ground cumin
• 30  baked corn tortilla chips

Directions

1. To make Shrimp Salsa: mix together the first 9 ingredients in a large mixing bowl; toss to combine; cover and refrigerate for 30 minutes.
2. Add in the tomato and avocado; stir to combine; set aside.
3. Add the beans and cumin to the container of a food processor or blender; process for 30 seconds or until smooth.
4. Spread each chip with 1 teaspoon black bean mixture.
5. Top each chip with 1 tablespoon shrimp mixture.
6. Serve immediately.