BLACK BEAN, GRILLED FLANK STEAK AND GUACAMOLE TOSTADA STACK
Recipe Provided By the California Avocado Commission
1
| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 4 |
Ingredients
- 8.0008 six-inch corn tortillas
- 4.0004 six-inch blue corn tortillas
- 0.000 Vegetable oil, as needed
- 12.00012 oz. flank steak
- 1.0001 cup shredded Monterey Jack cheese
- 1.0001 cup cooked black beans, drained
- 0.500½ cup sour cream
- 1.0001 cup Guacamole (recipe follows)
- 0.250¼ cup diced tomatillo
- 2.0002 Tbsp. chopped jalapeno pepper
- 0.250¼ cup chopped onion
- 0.250¼ cup chopped tomato
- 1.0001 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.