Mexican Casserole - cooking recipe

Ingredients

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)

Preparation

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