Preheat oven to 350 degrees F.
Chop onions and garlic.
Add oil to a skillet over medium low heat.
Saute onions for 2-3 minutes or until softened.
Add garlic and half of the taco seasoning. Stir together and cook for 1 minutes.
Add meatless crumbles and sprinkle remaining taco seasoning over top and stir. Cook for 4-5 minutes (or according to package instructions if longer than this). Remove from heat.
Spray both sides of the tortillas with cooking spray.
In another skillet, heat over medium, and add a tortilla and cook until golden brown. Flip and cook the other side. *Tips: You can be doing this while sauting the meatless crumbles mixture so they are ready at the same time. The skillet will continue to heat the long it's going, so the first tortilla will take the longest to get golden brown and the remaining ones will cook much faster so pay attention to avoid burning.
Heat refried beans.
On one tortilla spread 1/6th the amount of refried beans each tortilla.
On top of the beans, add 1/6th the amount of the meatless crumbles mixture.
Add another tortilla on top.
Repeat this with any more pizzas you are making or place the beans and meat mixture in the fridge for later pizzas once cooled.
Add 2 tablespoons of the enchilada sauce on the top tortilla.
Add a tablespoon or 2 of each vegan cheddar and mozzarella on top.
Bake for 7-10 minutes or until cheese have melted and everything is heated throughout.
Remove from oven. Top with diced tomatoes and any other optional toppings.
Cut into slices and enjoy.