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 Cup shredded Monterey Jack cheese
 * 1 Cup cooked black beans, drained
 * ½ Cup sour cream
 * 1 Cup Guacamole (recipe follows)
 * ¼ Cup diced tomatillo
 * 2 Tbsp chopped jalapeno pepper
 * ¼ Cup chopped onion
 * ¼ Cup chopped tomato
 * 1 California avocado, seeded, peeled and sliced

Directions
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 ¼ 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.