For the Rice:

1. Heat the olive oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring often, until the rice just barely starts to brown. Add the minced garlic and spices and stir vigorously until evenly distributed.
2. Add the cooking sherry, mix, and let simmer 1-2 minutes, stirring often. Add the vegetable broth, bring to a boil, cover, and reduce heat to low. Cook 20 minutes, until tender.

For the Veggies:

1. While the rice cooks, prep the veggies. Heat a bit more olive oil in a skillet. Add the veggies all at once and cook about 5 minutes, until they just lose their shape but are still a bit crunchy.

To Assemble:

1. Preheat oven to 400°F. Grease a 1-quart casserole dish.
2. Arrange tortillas on the bottom of your pan so that they do not overlap too much (you may need to cut them in half). Spread half of the beans over the tortillas and top with 1/4 cup enchilada sauce. Place half of the veggies on top of this and cover with a layer of tomatoes. Cover the tomatoes with some rice
3. Repeat the previous step for another layer, finishing with tomatoes. Top cheese, if using, and bake for 15 minutes.
4. To serve, top with sour cream, guacamole, and cilantro, if using.