Mexican Pizza

I am super excited about this recipe. It mimics the Taco Bell version of the mexican pizza (yes, I know, but just because one is vegan does not necessarily mean that one is healthy) and the part that is best is the flaky tortilla. I played with the idea of frying the tortillas in olive oil on the stovetop, but I do have somewhat of an affinity for my arteries, so opted instead to put them in the oven and bake them (although I did brush them with a not-so-thin layer of olive oil).

Ingredients (to serve two fat people):
olive oil
4 flour tortillas
1 12-oz. can of enchilada sauce
1 12-oz. can of vegetarian refried beans
1 cup veggie ground beef (I used Boca)
1/2 cup each of vegan cheddar and Monterrey Jack cheeses, grated and combined (I used Follow Your Heart)
6 scallions, chopped

Method:
Brush olive oil over tortillas and bake at 400 degrees for approximately ten minutes. They will puff up; this is fine. It is good that way. Remove from oven and dry on brown paper bags or paper towels. When the tortillas have cooled, spread them out on paper towels and assemble as such: spread beans on one tortilla, followed by veggie meat, then enchilada sauce. Place another tortilla on top of this and then place cheese, followed by enchilada sauce, then green onions. Repeat with other two tortillas. Broil in the oven until the cheese has melted as much as it will. Serve with sour cream, guacamole, and pico de gallo.