Ingredients:
* 8 six-inch corn tortillas * 4 six-inch blue corn tortillas
* Vegetable oil, as needed * 12 ounces flank steak
* 1 cup (4 ounces) shredded * 1 cup cooked black beans, drained
Monterey Jack cheese * 1/2 cup sour cream
* 1 cup guacamole ( recipe follows) * 1/4 cup diced tomatillo
* 2 tablespoons chopped jalapeno * 1/4 cup chopped onion
pepper * 1/4 cup chopped tomato
* 1 California avocado, seeded,
peeled and sliced
Preparation Instructions:
* 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 the tortilla; top with
blue corn tortilla.
* Cover blue corn tortilla with black beans 2 tablespoons of 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.