4 flour tortillas (6 to 7 inches in diameter)
1 1/2 tbsp. olive oil
1 1/2 tsp. red wine vinegar
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. finely shredded lettuce
1/4 c. diced ripe tomato
2 tsp. minced seeded fresh jalapeno or other green chile pepper
1/4 c. canned vegetarian-style refried beans
6 tbsp. mashed ripe avocado
1/4 c. crumbled reduced-fat goat cheese or feta or shredded reduced-fat Monterey Jack or Cheddar
6 pitted jumbo olives, thinly sliced
4 thin slices sweet onion, separated into rings

Preheat the oven to 375 degrees. Brush the tortillas lightly on both sides with 1 1/2 teaspoons of the oil. Place on a baking sheet and bake until crisp and golden, 6 to 8 minutes.

In a small bowl, combine the remaining 1 tablespoon oil with the vinegar, salt, black pepper and 1 tablespoon plus 1 teaspoon water. Whisk or beat with a fork until well blended.

In a medium bowl, toss the lettuce, tomato and jalapeno pepper. Pour the vinaigrette over the salad and toss.

Spread 1 tablespoon of the refried beans over each tortilla. Spread 2 tablespoons of the mashed avocado over the beans on each tostada. Top with the salad and garnish with the cheese, olive slices and onion rings. 4 servings.