Shrimp And Black Bean Nachos - cooking recipe

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

Preparation

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