Black Bean Tostadas, Shrimp Tampico Style

This recipe is perhaps my favorite because it reminds me of living on my own for the first time in college.  These tostadas were the equivalent of the Ramen noodles that some people survive on.  Plus, when I made them back then, I didn't put meat on them, so for the poor girl working two unpaid internships, they were a staple.  My grown up version adds shrimp and we make them all the time.

You'll need:
1 yellow onion, finely chopped
3 cloves of garlic, minced
1 can of Rotel with green chilies, drained
1 can low sodium black beans, drained
1 jalapeno, seeded and chopped
shrimp, peeled and deveined
5 tortillas (we use Mission Carb Balance)
olive oil

After chopping the onion, jalapeno, and garlic, place them in a skillet with a little olive oil over medium high heat.  If you are using shrimp, you can add them at this time too.  Allow the onion to soften.  Make sure the Rotel and black beans are completely drained before adding them to the skillet.  Lower the heat and allow to warm all the way through. In the meantime, brush each side of the tortillas with olive oil and place in a 350 degree oven for about 8 minutes, flipping them halfway through.  Once they are crisp and lightly browned,  remove them and allow to cool.  Top with the black bean mixture.  If desired you can add shredded cheese and a lime wedge to garnish.