Preheat oven to 350F. One pepper at a time, place on a burner with an open flame set to medium-low heat. Turn until all sides are charred. Place in a plastic bag and seal. Set aside to steam. (Peppers can also be charred under the boiler, turning occasionally.)
Heat the oil in a sauté pan set over medium heat. Add the onion and remaining slices of half of a red pepper and cook, stirring, until caramelized. Set aside.
Remove red peppers from plastic bag and peel off the charred skin. Remove stem and put peppers into a blender, pulsing until a thick sauce forms.
Place one tortilla on the bottom of a pie plate. Top with about 2 tablespoons red pepper sauce, 1/4 cup rice and 1/4 cup beans. Add next tortilla and top with 2 tablespoons red pepper sauce, 1/2 the caramelized onions and peppers and 1/4 cup zucchini.
Add next tortilla and top with 2 tablespoons red pepper sauce and remaining rice, beans and onion/pepper mixture. Finish the pie with the last tortilla and top with remaining red pepper sauce, zucchini and habanero jack cheese.
Bake for 15 minutes, or until the edges of the tortilla layers are crisp and the cheese is golden and melted. Serve warm.