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.