Prep: 10 Mins Cook: 15 Mins

For a south of the border meal, layer tortillas with succulent strips of steak and top it with guacamole.

Black Bean, Grilled Flank Steak and Guacamole Tostada Stack


  • 8 six-inch corn tortillas
  • 4 six-inch blue corn tortillas
  • 1 cup vegetable oil
  • 12 ozs. flank steak
  • 1 cup (4 ounces) 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 tbls. ORTEGA Diced Jalapenos
  • 1/4 cup chopped tomato
  • 1/4 cup chopped onion
  • 1 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.
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