Loaded Chipotle Steak Tostadas

I know I say this with almost every new recipe but.......THIS is the BEST thing I have ever made I honestly think I could open up a restaurant and serve just this that's how good it its, and YOU NEED IT IN YOUR LIFE!!!!! Tostadas are awesome cause you can customize them literally however you want! I added sauteed veggies, corn salsa, guac, greek yogurt, black beans, and a couple other things! If you want to alter the recipe/toppings to your liking feel free! (P.S. this seems like alot of ingredients but it comes together super easy and you can always minimize!)

What you need:

For the Chipotle Beef & tostada veggies:

- 1 lb steak (i used top sirloin from sprouts)

- small can chipotle peppers in adobo sauce (1 whole pepper and 1 tbsp sauce)

- 2 cloves garlic

- tbsp olive oil

- tbsp chile powder

- tbsp water

- tsp oregano

- tsp cumin

- salt & pepper

- 1/2 small sweet onion, sliced

- red bell pepper, sliced

- 1 jalapeno, sliced

- cherry tomatoes (optional)

- mission low carb tortillas

- can of refried black beans (Trader Joes are amazing)

- salsa of choice (I use sprouts organic fire roasted)

- shredded romaine lettuce

- monterrey jack cheese (i shred mine from a block bc its way better but can buy pre-shredded)

For the Guacamole:

- 2 ripe avocados

- 1/2 small sweet onion

- jalapeno, diced (optional)

- juice of 1/2 a lime

- juice of 1/2 a lemon

- small handful chopped cilantro

- splash of olive oil

- garlic salt, himalayan salt, pepper

For the Corn Salsa:

- 1/2 a bag of frozen corn, thawed

- 1/2 small red onion

- juice of half a lime

How To Put It Together:

1. Start off by placing your beef in the marinade...blend up the chipotle peppers/sauce, 2 cloves garlic, olive oil, chile powder, oregano, water, salt, pepper, and cumin and place in a bowl coating the steak.

2. Now prep your toppings: for the guac dice up the onion, cilantro and jalapeño. Scoop out your avocado into a bowl and mash to your consistency, stir in the veggies, lemon and lime, olive oil and spices. Next, combine your corn and diced red onion and squeezed lime. Last, slice your bell pepper, onion, jalapeno, and cherry tomatoes

3. Heat up grill and have ready on medium heat. Heat up a pan on the stove to medium high heat for your veggies. Once pan is hot add one minced garlic clove and let saute for about a minute, then add jalapeno, pepper and onion. Place your steaks on the grill (about 5ish min each side and dice after its rested and off the grill)

4. Preheat oven to 400 Degrees, meanwhile stirring your veggies that are sauteeing and once they are cooke to your liking add in the cherry tomatoes if you are using. Brush however many tortillas you are making lightly with olive oil and sprinkle with salt, place in oven once hot for 8 min turning over half way through.

5. Once the tortillas are lightly browned and crispy take them out of oven, spread refried black beans over them, a little salsa, and sprinkle with cheese and place them back in on broil for a couple minutes till cheese is melty and then take out and turn off oven.

6. Now this is where the fun happens!!! I start by topping with my satueed veggies, then my diced steak, shredded romaine and then corn salsa plus greek yogurt and guac on the side or on top whatever your heart desires!

RECIPE TIPS:

- For ease you could serve with pre-made pico and guac of your choice instead of making your own corn salsa and guac to save time

- You can also buy pre-made tostadas (but they don't taste near as good as making them from tortillas)

- As I said earlier you can alter to your liking..you could do chicken or anything else instead!