Preheat the oven to 350°F. Lightly brush the tortillas with oil and place them on a baking sheet. Bake for about 5–6 minutes per side, turning once, until crisp and lightly golden. Set aside. For a more traditional fried texture, you can fry them in a skillet instead.
Heat a skillet over medium heat and add the remaining oil. Add the plant-based ground meat and cook according to the package directions, breaking it into crumbles. Stir in the taco seasoning and water, then simmer until the liquid has mostly evaporated and the mixture is well seasoned.
Place the vegan refried beans in a small saucepan over medium-low heat. Stir in 2 tablespoons of salsa or a splash of water if needed to make them easier to spread. Heat until warmed through, stirring occasionally. Check the label to ensure the beans are vegan, as some varieties contain lard.
Place two crispy tortillas on a baking sheet. Spread half of the warm refried beans over each tortilla, followed by half of the plant-based meat mixture. Spread the filling evenly, leaving a small border around the edges.
Place the remaining tortillas over the fillings and press gently. Spoon enchilada sauce over each top tortilla, spreading it into a thin, even layer.
Sprinkle the shredded vegan cheese over the sauce. Return the pizzas to the oven and bake for 5–8 minutes, until the cheese has melted. If needed, briefly use the broiler, watching closely to prevent burning.
Remove the pizzas from the oven and scatter the diced tomatoes, green onions, and sliced black olives over the top. Add hot sauce or fresh cilantro if desired. Cut each pizza into wedges and serve immediately while the tortillas are crisp.
