Heat about 1/4-inch worth of oil in the bottom of a large skillet over medium-high heat. When the oil shimmers, carefully place one tortilla at a time in the oil. Using tongs to push the tortilla into the oil, cook both sides until crispy and bubbly, about 30 seconds to 1 minute. Remove tortillas with tongs and place on a paper towel-lined plate to drain.

Meanwhile, in a small saucepan over low heat, heat refried beans until warmed through. In a small bowl, mash avocado with pico de gallo; set aside. In a separate small bowl, stir together sour cream, cilantro, hot sauce and lime juice until combined; set aside.

Top crisped tortillas with a thin layer of refried beans, then top with guacamole and lime-cilantro sour cream. Top with chopped romaine lettuce, sliced red pepper, corn, sliced olives, crumbly cheese and sliced green onions. Serve with a lime wedge, if desired.

Disclosure: I received compensation from Old El Paso for recipe development purposes. All opinions are my own.