BLACK BEAN, GRILLED FLANK STEAK
AND GUACAMOLE TOSTADA STACK

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
1/2 cup sour cream
1 cup guacamole (recipe follows)
1/4 cup diced tomatillo
2 tbsp chopped jalapeno pepper
1/4 cup chopped onion
1/4 cup chopped tomato
1 California avocado, seeded, peeled and sliced

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.

Servings: 4
Source: California Avocado Commission