Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place zucchini red bell pepper and 1 onion sliced into rings into a bowl; stir in 1 cup water vegetable oil and dry fajita seasoning. (Mixture can be left to marinate 1 to 2 hours if desired.) Drain vegetables.
Step 3
Heat vegetables in a large skillet over medium heat. Cook and stir until soft and slightly browned about 10 minutes; transfer to a bowl and set aside.
Step 4
Place flour nutritional yeast salt garlic powder and dry mustard powder into a saucepan and whisk in 2 cups water until thoroughly combined.
Step 5
Place saucepan over medium heat and bring the mixture to a boil; reduce heat to low and simmer whisking constantly until thick about 5 minutes.
Step 6
Stir in margarine and remove sauce from heat.
Step 7
Pour 1/2 can of enchilada sauce into bottom of a 9x13-inch baking dish and spread the sauce out to cover the bottom. Top with 1/4 of the tortilla pieces and spread 1/2 cup brown rice onto the tortillas.
Step 8
Spread 1/3 of the cooked vegetables over the brown rice.
Step 9
Spread 1 can of black beans over the vegetables; cover beans with 1/4 of the nutritional yeast sauce.
Step 9
Repeat the layers twice more.