Preheat the oven to 220°C (200°C for fan assisted ovens), gas mark 7. Grease 2 baking sheets with cooking spray or oil. Spray or brush both sides of each tortilla and place onto the baking sheets. Cook in the oven for 3 minutes or until the bottoms become slightly crisp. Turn the tortillas over and continue to cook for 2-3 minutes or until the bottoms are slightly crisp (tortillas will continue to crisp upon cooling). Remove the tortillas to a cooling rack and let cool. Reduce the oven temperature to 180C (160C for fan assisted ovens), gas mark 4.

Meanwhile, mix together the refried beans, salsa and chipotle sauce in a medium bowl.

Spread the refried bean mixture (about 3 tablespoons) on each cooled tortilla, leaving a 1-2cm edge. Top with pepperoni slices (3 per tortilla) and cheese.

Cook the tortillas in the oven for 6-7 minutes or until heated through and cheese is melted. Cut into wedges.