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BLACK BEAN, GRILLED FLANK STEAK AND GUACAMOLE TOSTADA STACK
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Recipe Provided By the California Avocado Commission

Cinco de Mayo Recipes 1998

Ingredients

  • 8.000 8
    six-inch corn tortillas
  • 4.000 4
    six-inch blue corn tortillas
  • 0.000
    Vegetable oil, as needed
  • 12.000 12 oz.
    flank steak
  • 1.000 1 cup
    shredded Monterey Jack cheese
  • 1.000 1 cup
    cooked black beans, drained
  • 0.500 ½ cup
    sour cream
  • 1.000 1 cup
    Guacamole (recipe follows)
  • 0.250 ¼ cup
    diced tomatillo
  • 2.000 2 Tbsp.
    chopped jalapeno pepper
  • 0.250 ¼ cup
    chopped onion
  • 0.250 ¼ cup
    chopped tomato
  • 1.000 1
    California avocado, seeded, peeled and sliced

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Instructions

  1. Fry tortillas in hot oil until crisp; reserve on paper towel.
  2. Grill flank steak and cut in thin slices across the grain.
  3. Layer 3 ounces of flank steak and 1/4 cup shredded cheeses on one corn tortilla; top with blue corn tortilla.
  4. Cover blue corn tortilla with 1/4 cup black beans and 2 tablespoons sour cream; cover with the final corn tortilla.
  5. 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

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