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| Black Bean, Grilled Flank Steak and Guacamole Tostada Stacks |
| Ingredients 8 six-inch corn tortillas 4 six-inch blue corn tortillas Vegetable oil, as needed 12 ounces flank steak 1 cup packed shredded Monterey Jack [or Chihuahua-Jalapeno] cheese 1 cup cooked black beans, drained 1/2 cup sour cream 1 cup Guacamole 1/4 cup diced tomatillo 2 tablespoons chopped jalapeno pepper 1/4 cup chopped onion 1/4 cup chopped tomato 1 avocado, seeded, peeled and sliced Method Fry tortillas in hot oil until crisp; reserve on paper towel. Grill flank steak to desired doneness 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 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. |