Black Bean, Grilled Flank Steak and Guacamole Tostada Stack

Description

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 jalapeño pepper
• ¼ Cup chopped Onion
• ¼ Cup chopped tomato
• 1 California avocado, seeded, peeled and sliced

Directions

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.