In a small skillet, heat the vegetable oil over medium high heat. Once hot, add the tortilla strips in a single layer, frying quickly for about 30-45 seconds, flipping them once to ensure both sides get crisp. Remove the tortillas once crisp with a pair of tongs and transfer them to a paper towel lined plate to dry.
Preheat your oven to 350 degrees F.
On 2 a large baking sheets, arrange the naan flatbread on top of a piece of parchment paper. Spread equal amounts of the refried beans on top of each flatbread, followed by equal amounts of the shredded cheese. Place the baking sheets into the oven and bake for about 10 minutes until the cheese has melted.
Remove the baking sheets from the oven and top with equal amounts of the shredded lettuce, cherry tomatoes and cilantro. Drizzle some of the Mexican crema on top and sprinkle with the crisp tortilla strips.
Serve immediately alongside your favorite salsa.