Drizzle cooking oil on the griddle, add the minced garlic, and stir while it heats until fragrant.
Increase the heat to medium-high, add the chorizo, and cook until fully browned. Remove from the griddle and set aside.
Reduce the griddle to low heat, place the tortillas on the surface, flip once, and cook until lightly browned and warmed through. Remove from the heat.
Spread refried beans over each tortilla, then top with cooked chorizo and both shredded cheeses. Drizzle a small amount of water on the griddle and cover the pizzas with a lid or basting dome for a few minutes to melt the cheese.
Turn off the heat and add shredded lettuce, diced tomato, cilantro, and crumbled queso fresco. Drizzle with crema and hot sauce, then sprinkle with Blackstone Street Taco seasoning.
