Mexican Casserole

• 2 Tbsp. olive oil
• 1 Tbsp. chili powder
• 3 cloves garlic, pressed or minced
• 2 zucchini, sliced
• 1 bell pepper, chopped
• 1 c. cooked rice, millet or bulgur
• 4 oz. tofu (optional)
• 2 c. cooked kidney beans or 1 (15 oz.) can, drained and rinsed
• 1/2 c. tomato sauce
• pinch of oregano
• 1/2 c. Ricotta or cottage cheese
• 1/2 c. grated Cheddar cheese
• chopped green onion and crumbled corn chips (garnishes)

1. Heat the oil in a large frying pan over medium heat.
2. Stir in the chili powder and pressed garlic.
3. Add the zucchini and bell pepper.
4. Saute the vegetables until they are tender-crisp, then stir in the cooked grain, optional tofu and kidney beans.
5. Stir the tomato sauce and oregano into the Ricotta or cottage cheese; pour this mixture into the frying pan.
6. Stir; top with grated cheese and cover.
7. Cook over low heat until the cheese is melted. Garnish and serve with warm tortillas.

olive oil, chili powder, garlic, zucchini, bell pepper, rice, kidney beans, tomato sauce, oregano, ricotta, cheddar cheese, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996581 (may not work)