1 medium onion, chopped
2 minced garlic cloves
1 tbsp. canola oil
2 medium tomatoes, chopped
1 medium zucchini, chopped
1/2 tsp. dried oregano
1 large can garbanzo beans or chickpeas, rinsed and drained
1/2 tsp. salt
1/4 tsp. black pepper
3 c. cooked rice
1 c. shredded Cheddar cheese
1 can red kidney beans (optional)
1 can Mexicorn (optional)

In a nonstick skillet, sauté onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 5 to 6 minutes, until zucchini is tender, stirring occasionally. Add the beans, salt and pepper; cook and stir until heated through. Serve over cooked rice, sprinkle with shredded cheese.

Adding the kidney beans and Mexicorn gives added color and flavor.