Spray a large cast-iron or nonstick skillet with non-stick cooking spray. Heat and add the diced tortillas.
Cook tortillas until browned, around 5 minutes. Remove tortillas from the skillet.
Add garlic cloves and cook for one to two minutes, until fragrant.
Next, add diced onions, zucchini and red bell peppers and cook for about five to seven minutes or until the vegetables are soft.
Add back in the tortillas, tomato sauce and spices and let simmer.
Add in ¾ cups of vegan cheese and stir until melted, 2-3 minutes.
Top with the remaining ¼ cup cheese and cover until melted. Garnish with fresh basil, if desired.