3 Medium Zucchini, cubed                                        

1 Can Westbrae Pinto Beans

1 Cup Pepperjack or Cheddar Cheese, shredded 

2 Tbsp. Spectrum Canola Oil                                     

½ Medium Onion, chopped                                       

½ Cup Cooked Brown Rice                                       

1 Jar Green Mountain Gringo Salsa

½ Tsp Dried Basil

½ Tsp Dried Oregano

½ Tsp Garlic Powder

½ Tsp Paprika             

1 to 3 Tsp Cayenne Pepper

Preheat oven to 350˚ F. Sauté zucchini in oil with onions and spices for 10 to 15 minutes.  Add rice, salsa and beans.  Heat through and stir in about ¾ of the cheese.  Put in a casserole dish and top with remaining cheese.  Cover and bake for 20 minutes.  Serve on tortillas or in bowls with a little sour cream.

Adapted from www.welltellme.com