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1
Heat oil in large frying pan, over medium heat.
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2
Add garlic and onion stirring until starting to soften, approximately 5 minutes.
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3
Add shrimp and cook until no longer pink (about 3-5 minutes).
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4
Sprinkle with salt and pepper.
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5
Add drained green chiles and Ragu four cheese sauce.
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6
Heat and stir until slightly thickened (about 5 minutes).
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7
Place in bowl to serve.
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8
While cooking shrimp and cheese sauce, drain black beans reserving 1/4 cup of liquid.
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9
In small saucepan, heat black beans, reserved liquid and lime juice.
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10
Heat over medium heat for 3 minutes.
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11
Then reduce heat to low to keep warm until ready to serve.
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12
At serving time, drain black beans in colander, shaking to remove as much liquid as you can.
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13
Put in separate small bowl.
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14
Bring large frying pan to medium heat.
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15
Heat corn tortillas for 20-30 seconds on each side.
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16
Keep warm until ready to serve by stacking on a warmed plate and cover with foil or in a covered tortilla keeper.
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17
Cut avocado in half lengthwise, remove center, then run knife lengthwise to create thin wedges.
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18
Use a large spoon to scoop out wedges from skin.
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19
Place on plate to serve.
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20
Guests will place a row of black beans down the center of the heated tortillas, cover with shrimp/cheese sauce, a heaped teaspoon of sour cream and top with a wedge of avocado.
