Zucchini Tortilla Enchilada Rice Bake - Cooking With Parita

Ingredients

• 1 tbsp oil
• 1 onion (chopped)
• 2 garlic cloves
• 3/4 cup tinned chopped tomatoes
• 1 tbsp tomato puree
• 1/2-1 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp ground black pepper
• 200 ml water + 1 veggie stock cube
• salt
• 1/2 tsp brown sugar (or any sugar)
• 1 cup brown rice (washed, then soaked for at least 20 minutes)
• 2 tbsp oil
• 1 onion
• 1-2 garlic cloves (grated )
• 2 cups grated zucchini (around 2 medium)
• 1/2 cup jalapenos from jar
• 1 tsp ground cayenne
• 1 tsp dried oregano
• 2 cups water
• 1/2 cup chopped coriander
• 2 tbsp jalapeno brine
• juice from half a small lime
• 8 wheat + corn tortillas
• 1 cup vegan cheese (optional)