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

Ingredients

  • 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

Directions

  • 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
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