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MEET THE GROWERS
Randy Axell
Rancho Rodoro
Santa Paula, California
Born and raised in California. A fourth-generation farmer and third-generation avocado grower. Owns the 40-acre Rancho Rodoro, named using a combination of his parents’ names—Ross and Dorothy. Loves what he does and feels blessed to have raised his two children in such a beautiful environment....
BLACK BEAN, GRILLED FLANK STEAK AND GUACAMOLE TOSTADA STACK
Categories
- Entrees,
- Promotions
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
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
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
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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