Chili Shrimp Tostada with Black Beans

Ingredients

• 1 lb shrimp 31-40 ct, peeled and deveined
• ¼ onion, finely diced
• 2 tsp minced garlic
• 1 tsp minced ginger
• 1 tsp sesame oil
• 1 tsp grapeseed oil
• 1 tsp Kashmiri red chili powder
• 1 tsp smoked paprika
• ½ tsp sugar
• 1 tsp rice wine vinegar
• ¾ tsp kosher salt
• ½ tsp fresh cracked black pepper
• 1 avocado, finely diced
• ¼ cup queso fresco, crumbled
• Chopped cilantro leaves
• 4 tostadas (or bake corn tortillas at 375°F for 6-7 min until crunchy)
• 2 x 15oz can black beans
• ½ cup vegetable or chicken stock
• ¾ tsp onion powder
• ¾ tsp garlic powder
• 2 tbsp lime juice
• 4 medium corn tortillas
• 2 tsp grapeseed oil