Bring the four cups of water to a boil in a large pot. Add in the soy bean chicken and allow to boil for 6-8 minutes. Drain and run under cold water. Drain and set aside.
-Preheat oven to 350 degrees F (175 degrees C).
In a skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
Add a little more oil to the skillet if required and then place soy bean chicken in the skillet over medium high heat. Cook until chicken is slightly heated. Stir in barbeque sauce and refried bean and evenly coat chicken.
Layer 4 tortillas individually with chicken mixture, onions and some salsa. Top with remaining tortillas.
One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 15 minutes, checking the bottom after 10 minutes. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve with salsa, guacamole and refried beans.