BLACK BEAN, GRILLED FLANK STEAK AND GUACAMOLE TOSTADA STACK
Ingredients
- 8 six-inch corn tortillas
- 4 six-inch blue corn tortillas
- Vegetable oil, as needed
- 12 oz. flank steak
- 1 cupshredded Monterey Jack cheese
- 1 cupcooked black beans, drained
- ½ cupsour cream
- 1 cupGuacamole (recipe follows)
- ¼ cupdiced tomatillo
- 2 Tbsp.chopped jalapeno pepper
- ¼ cupchopped onion
- ¼ cupchopped tomato
- 1 California avocado, seeded, peeled and sliced
Instructions
- Fry tortillas in hot oil until crisp; reserve on paper towel.
- Grill flank steak and cut in thin slices across the grain.
- Layer 3 ounces of flank steak and 1/4 cup shredded cheeses on one corn tortilla; top with blue corn tortilla.
- Cover blue corn tortilla with 1/4 cup black beans and 2 tablespoons sour cream; cover with the final corn tortilla.
- Spread 1/4 cup guacamole on top and garnish with tomatillo, jalapeno pepper, onion, tomato and avocado slices.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition Information per Serving
There is no nutrition information available for this recipe.
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