Preheat the air fryer: Set to 375°F (190°C) for 3 minutes. This helps the tortillas crisp evenly.

Crisp the tortillas: Lightly spray both sides of 2 tortillas with oil. Air fry for 3–4 minutes, flipping halfway, until lightly golden and crisp but not too dark. Repeat for as many pizzas as you’re making.

Warm the beans and meat: Heat refried beans in a small pan or microwave until spreadable. Warm the cooked taco meat. Taste and adjust seasoning with salt or a pinch of taco seasoning.

Assemble the base: Place one crisp tortilla on a plate. Spread a thin layer of beans (about 1/3–1/2 cup), then sprinkle on the seasoned meat. Top with the second crisp tortilla to create the stack.

Add the “pizza” layer: Spread 2–3 tablespoons of pizza or enchilada sauce over the top tortilla. Add a generous handful of shredded cheese, keeping it mostly in the center to avoid melting over the edges.

Air fry to melt: Carefully transfer the assembled pizza to the air fryer basket. Air fry at 350°F (175°C) for 2–4 minutes until the cheese is melted and bubbly. Watch closely to prevent burning.

Finish with toppings: Let it cool for 1 minute. Add tomatoes, green onions, olives, jalapeños, and cilantro. Drizzle with sour cream or dollop a little guacamole if you like.

Slice and serve: Use a sharp knife or pizza cutter. Serve immediately with hot sauce on the side.