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Shrimp & black bean nachos with citrus salsa

Mmmm nachos… with shrimp… citrus salsa… and Isadora® beans! So much perfection can only come out of your kitchen.





  • 1 pkg. Isadora® refried black beans
    1 lb. medium shrimp
  • peeled and deveined (or 2 cups cooked medium shrimp)
    1 package large tortilla chips
  • rounds or triangles
    1 cup shredded pepper jack cheese (4 oz.)
  • Citrus salsa:
    4 large navel oranges
  • peeled and diced
    ½ cup chopped green onion
    3 TBS. fresh lime juice
    1 fresh jalapeno
  • seeded and finely minced
    2 ripe avocados
  • peeled
  • seeded and diced
    ½ teaspoon salt

How to Cook

  1. 1 Citrus salsa: Combine all ingredients, folding in avocado last. Set aside
  2. 2 Preheat oven to 400° F.
  3. 3 Arrange chips on a large baking sheet. Spread Isadora® refried black beans on each chip and top with cheese. Set aside while you roast the shrimp.
  1. 4 Toss shrimp with 1 tablespoon of olive oil and spread on a baking sheet in a single layer and roast for 8-10 minutes, stirring once, until pink, firm and cooked through. Remove from oven and cover loosely with foil. Place chips in the oven and heat until beans are hot and the cheese is bubbling, 6-8 minutes.
  2. 5 To serve, place 1 or 2 shrimp on each nacho and top with citrus salsa.

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