Fajita-Seasoned Veggies & Beans

MAKES: 4 servings without rice and 6-8 servings with the rice

INGREDIENTS:
- 1 Tbsp Olive Oil
- 1 can Chickpeas, rinsed
- 1 can kidney beans, rinsed
- 1 zucchini quartered and slided in 1/4 inch chunks
- 1 yellow pepper chopped (pieces should be similar in size to the zucchini)
- 1/2 small red onion, chopped
- 1 bag of your favorite tortilla chips
- 1 bunch cilantro
- 1 can of fajita season & sauce (i made this dish while staying in London, UK so I'm not sure what the american equivalent is, but I used "Mexican Discovery" brand)
- 2 cups of brown rice, cooked according to directions
- Guacamole (optional)


DIRECTIONS:
1 - Begin cooking the rice, according to your directions.
2 - Chop the onion, zucchini and yellow pepper. Open the canned beans and rinse.
3 - Heat the olive oil in a large pan or wok, over medium-high heat. Toss in the chopped veggies. Saute for about 2 minutes, then add the beans. Pour the Fajita Seasoning over the veggie and bean mixture. Cook, stirring frequently for about 5 minutes.
4 - Pour in the Fajita Sauce and bring to a light boil, then remove from heat.
5 - Put a small scoop of rice in your bowl and cover with about 1/2-3/4 cup of veggie/bean mixture. Break chips over top and top with a large spoon of guacamole. Garnish with cilantro.