Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Spray provided tray with cooking spray.

Drain black beans.

Add 1/3 cup beans (remaining are yours to use as you please!) and corn to provided tray and stir until combined.

Drain shrimp thoroughly and pat dry. Add to tray in an even layer. Top evenly with taco seasoning and 2 tsp. olive oil.

Bake uncovered in hot oven until shrimp reach a minimum internal temperature of 145 degrees, 18-20 minutes.

While shrimp and vegetables bake, poke tortillas with a fork all over, 10 times each.

Place tortillas directly on oven rack in a single layer and bake until lightly browned and crisp, 3-5 minutes.

Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.

Carefully remove tortillas and tray from oven.

While meal bakes, continue recipe.

In a mixing bowl, combine salsa (to taste) and guacamole.

In another mixing bowl, combine sour cream, 2 tsp. water, and a pinch of salt until smooth.

To serve, top tortillas evenly with salsa-guacamole mixture, shrimp and vegetables, sour cream mixture, cheese, and hot sauce (to taste). Bon appétit!