Place a baking sheet inside the oven or toaster oven and let it get hot while you preheat oven to 450F/230C, about 10 minutes.
Carefully remove baking sheet, drizzle a tiny bit of olive oil on it and spread around with a paper towel or pastry brush, and put flour tortillas on the baking sheet.
Toast tortillas in the oven until they’re crisp and barely starting to brown, turning several times. This will take about 5 minutes, but watch them carefully.
While tortillas are crisping, put the refried beans in a bowl, stir to break them apart, and microwave 2-3 minutes, or until they’re hot.
Stir Kalyn’s Taco Seasoning Mix into the sour cream.
Chop the onions, slice green onions, and slice the olives. (If you’re using homemade guacamole and cheese that needs to be grated you’ll need to prepare those as well.)
Put crisped tortilla shell on a plate and top with ingredients in this order: a thin layer of refried beans, a thin layer of guacamole, a thin layer of seasoned sour cream, several generous pinches of finely grated low-fat cheese, chopped tomatoes, thinly sliced green onions, and sliced olives.
Serve right away, with salsa or hot sauce if desired. You can keep the topping ingredients in the fridge and crisp more tortillas later to use any leftovers.
