Arrange 4 of the tortillas on a lined baking sheet, and spread each one with a generous amount of the refried beans. Spread about a tablespoon of enchilada sauce on top of the beans, then top with a tablespoon of vegan cheese.
Top with a second tortilla, pressing gently to flatten to the top of the pizza. Spread 1 to 2 tablespoons of enchilada sauce onto the second tortilla. Sprinkle the tops with the tomato and olives, then cover the top of each Mexican pizza in another ¼ cup of cheese.
Bake for 25 to 30 minutes, until the cheese is melted and the tortillas get crispy on the edges. Use a pizza cutter to gently slice into quarters, then serve topped with green onion.
Notes
You will have beans and enchilada sauce left over, and that's ok! Freeze them for later in a freezer-safe container.Pressing down the beans layer when you add the second tortilla is key, because if the top isn't flat, your top layer of sauce will ooze right off of the edge.Leftovers will keep for 3 to 4 days in the refrigerator. Warm up leftovers in the microwave, oven, or toaster oven.