Preheat the oven to 400°F. Place a small saucepan over medium-high heat with 1 tbsp olive oil. Once hot, add the Spanish rice, stir, and cook until lightly toasted, about 1 minute. Add 1 cup water and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the rice is tender, about 15 to 18 minutes.
Cut the zucchini into half moons. Drain and rinse the kidney beans. Lightly oil the bottom of an 8x8 baking dish with 1 tsp olive oil. Cut the tortillas in half and line the baking dish with 4 halves.
Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the cut zucchini and ⅛ tsp salt, and cook until zucchini is browned in places, about 4 to 5 minutes. Stir in the kidney beans and cumin and cook until hot, about 2 to 3 minutes.
Transfer just half of the filling into the prepared baking dish, top with more tortilla halves, and repeat until everything is used.
Combine the cashew butter, nutritional yeast, ground turmeric, smoked paprika, ¼ tsp salt, and ½ cup cold water in another small saucepan over medium heat. Whisk continuously to combine and bring sauce to a simmer. Cook until thickened, about 1 minute. Top the enchiladas with the cashew queso. Cover the baking dish loosely with foil and bake in the oven until hot, about 15 to 20 minutes.
Top the red bean enchilada bake with pickled jalapeños and serve with Spanish rice. Enjoy!