6 TBS each: sour cream, red salsa, and shredded cheddar cheese
18 slices jalapeno, fresh or from a jar
1 medium tomato, diced
Cilantro, for garnish
Instructions
Homemade tostada shells (optional) - skip if using store bought tostada shells
Preheat oven to 375 F.
Spread 6 corn tortillas out on a baking sheet so that they are not touching. Bake in the preheated oven for 4 minutes. Flip and bake another 4 minutes.
Guacamole
Combine avocado, cayenne, salt, garlic, and lime juice. Stir with a fork until combined and the avocado is mashed up. Taste test and increase salt, garlic, or cayenne as necessary.
Layer Dip Tostadas
On each tostada shell, layer ¼ cup refried beans, ~3 TBS guacamole, 1 TBS sour cream, 1 TBS salsa, 1 TBS cheese, 3 slices jalapeno, sprinkle of diced tomato, and garnish with cilantro (minced or whole leaves).
Serve immediately.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/7-layer-dip-bean-tostadas/