Mexican Pizza

1 teaspoon olive oil

1 onion, chopped

1 (15 ounce) can fat free (or reduced fat) refried beans

10 (6 inch) corn tortillas

1 tablespoon taco seasoning

1 cup enchilada sauce

1 roma tomato, chopped

1 cup vegan cheese, shredded

1 (2 1/4 ounce) can black olives, sliced

2 green onions, sliced

Saute onion in oil (you can use a little veggie broth). Add beans and taco seasoning. Heat through.

Spread mixture evenly on 5 tortillas. Top with other 5 tortillas.

Spread with enchilada sauce. Sprinkle tomatoes, then cheese, then olives, then green onions on top, dividing evenly between all five "pizzas.".

Broil in oven for 1-2 minutes or until "cheese" is melted.

Cut each "pizza" into four sections with pizza cutter.