1/2 c. chopped onion
2 cloves garlic, minced
1 tbsp. vegetable oil
1 1/2 c. sliced zucchini
1 c. chopped green pepper
1/2 tsp. oregano
1/4 tsp. salt
1/8 tsp. pepper
2 1/2 c. chopped fresh tomatoes
1 (16 oz.) can caliente style kidney beans, drained
Grated sharp cheddar cheese

Saute onion and garlic in large skillet until tender. Add zucchini, green pepper, oregano, salt and pepper. Cook 5 minutes or until vegetables are tender, but not mushy. Add tomatoes and beans. Cover and heat thoroughly. Spoon vegetable mixture over hot brown rice. Sprinkle each serving generously with grated cheese.