Recipes
Tillamook Tostadas
Description: These super-simple tostadas combine cool, fresh flavors and bit of spicy zip. Fun to assemble with the kids.

Instructions:

Drain beans but save 1/3 cup of liquid.  Place beans and saved liquid in a saucepan and mash beans with a potato/bean masher.  Stir in sour cream, chili powder and salt. Cook over medium heat until heated through, stirring occasionally.

Heat oil in large non-stick skillet until hot.  Place tortillas, one at a time in skillet and fry.  When tortilla is thoroughly fried remove from skillet and drain thoroughly in a bowl with paper towels.     
         
Spread bean mixture evenly over tortillas; layer with lettuce, tomato, onion, monterey jack cheese and salsa.  Serve immediately.

Ingredients:
1 cup canned pinto beans        
1/2 cup regular or FatFree Tillamook® Sour Cream        
2 teaspoons chili powder        
Non-stick cooking spray fat-free        
1/2 cup vegetable oil        
4 corn tortillas        
1 cup washed and torn romaine lettuce leaves       
1 cup chopped and seeded tomato        
1/2 cup chopped onion        
1 cup shredded Tillamook® Monterey Jack Cheese       
1/2 cup green salsa        
Pinch of salt