Use a small round cutter to create mini rounds from larger flour tortillas. Bake at 350 degrees for 3-5 minutes or until toasted.
When cooled enough to handle, spread on refried beans and top with diced tomatoes. Sprinkle with cheese. Dice cilantro and green onions and add on top.
In a grill pan, saute the shrimp in 1 tablespoon olive oil with fajita seasoning and black pepper until thoroughly cooked.