1/2 cup shredded vegan cheese (Try GO Veggie! Mexican Style Shreds or Daiya Cheddar and Mozzarella Style Shreds)
1 cup chopped black olives
1 stalk green onion, chopped
1 medium-sized tomato, chopped
Heat the refried beans in a small pot.
While the beans are cooking, heat the oil in a medium-sized frying pan and crisp both of the tortillas for about 30 to 40 seconds on each side, or until golden brown.
Remove the refried beans from the heat and spread onto one tortilla. Cover with the second tortilla.
Top with the enchilada sauce and shredded vegan cheese. Place in an oven or a microwave and heat until the cheese is melted (don’t overdo it!) then top with the black olives, green onions, and tomatoes.