Preheat oven to 375 degrees.

Brush tortillas lightly on both sides with 1 1/2 tsp of olive oil.

Place tortillas on a baking sheet and bake until crisp and golden, about 6 - 8 minutes.

In a small bowl, combine the remaining 1 tbsp olive oil with the red wine vinegar, salt, pepper, and 1 tbsp plus 1 tsp water.

Whisk or beat with a fork until well blended to make the vinaigrette.

In a medium bowl, toss the shredded lettuce, diced tomatoes, and minced jalapeno pepper.

Pour vinaigrette over the salad and toss to coat.

Spread 1 tbsp of canned vegetarian refried beans over each baked tortilla.

Spread 2 tbsps of the mashed ripe avocados over the beans on each tostada.

Top each tostada with the salad.

Garnish with the cheese, olive slices, and sweet onion rings.