• Preheat oven to 350℉. Set aside ¼ cup of the beans.

Get the beans ready

• In a small bowl, combine 2 tablespoons of avocado, water, 1 teaspoon each of lime juice and blackened seasoning. Add the remaining beans to the avocado mixture. Mash with a fork until blended. Stir in the reserved whole beans. Set aside.

Make the Salsa

• In a bowl, combine the mandarin oranges, onion, jalapeno, cilantro, 2 teaspoons of lime juice, and the remaining avocado. Cover and refrigerate until ready to serve.

Finish the Dish

• Place tostadas on an ungreased baking sheet. Spread each with the bean mixture. Top with cheese. Bake 5-6 minutes, or until cheese has melted and beans are warm.
• Meanwhile, heat oil in a nonstick skillet over medium-high heat. Add shrimp and sprinkle with 1 teaspoon of the blackened seasoning. Cook and stir 4-6 minutes, or until the shrimp turn pink all the way through.
• Top warmed tostadas with the cooked shrimp and avocado salsa and serve.