Combine two cups of flauta filling or the bean and veggie recipe above (simply saute the onions in oil, drain and rinse the beans, and then combine with remaining ingredients) with a half to full cup of refried beans and heat in a sauce pot on the stove on medium-low until hot.
While it cooks, chop and grate your toppings and set aside. I went with freshly grated gouda and white cheddar cheeses, fresh jalapenos, cherry tomatoes, chopped cilantro, and red pepper flakes. I also used an all-natural enchilada sauce to add a little extra oomph at the end.
For the tortillas, preheat your oven or toaster oven to 400 F. Wrap 4 tortillas in moderately damp paper towel and microwave for 30 seconds on high. If you're making 8, only nuke four at a time so they properly steam.
Rub each tortilla with olive or coconut oil and place directly on the rack so that both edges are supported enough to lay each tortilla completely flat. I used a toaster oven so this was easy, if you're using your oven you might want to employ a wire cooling rack [like this] to prevent them from falling to their doom.
Bake for 8-10 minutes, turning over at the halfway point, until golden brown.
Remember when I told you to choose between two options earlier? Well it's crunch time -- literally! Whichever method you go with, you'll essentially be doing the same thing. Spread the crunchy tortilla with the beans, drizzle with taco sauce, enchilada sauce, or even hot sauce and top with freshly grated cheese. Lots of it. Then either stack it or return it by it's lonesome to the oven/toaster atop a sheet of foil or a baking pan to melt the cheeses. Once you've achieved melty perfection, pile on as many toppings as you can physically muster and commence faceplant.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!