Photo: Jason Leung
Black Bean, Grilled Flank Steak and Guacamole Tostada Stack
15 ingredients
5 steps
fandom
Estimated Nutrition (whole recipe, rough)
1146
Calories
67g
Protein
65g
Fat
79g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Avocado | 1 medium (150g) | 240 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 jalapeno 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, jalapeno pepper, onion, tomato and avocado slices.
Recipe sourced from
fandom