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 ¼ 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, jalapeño pepper, Onion, tomato and avocado slices.

See also Edit

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