The Mexican street food that is a small, thick tortilla topped with cheese, beans, and meat is a sope.
A sope is an antojito made from fried corn masa. Its base is thicker than an ordinary tortilla and traditionally has pinched edges, which help hold toppings in place. Common toppings include refried beans, crumbled cheese, lettuce, onions, salsa, sour cream, and meat such as chicken or beef.
Sopes are associated especially with central and southern Mexico, although regional versions are found throughout the country. The masa base is fried enough to develop a firm exterior but usually remains thicker and more pliable than a tostada. That texture lets it support moist toppings without becoming as brittle as a thin, fully crisp tortilla.
The main mix-up is with a gordita, which is generally thicker and may be split or stuffed rather than topped. A taco uses a folded tortilla, while a quesadilla centers on melted cheese between or inside tortillas. Sopes may also be called pellizcadas or picaditas in some regions.