Clean out the fridge mexi curry

This is a meal that I make a lot when I am craving rice or need to use up small amounts of a lot of vegetables very quickly and have no desire to make a complicated dish. Really, there's no limit to what you can put in it, as long as you can imagine it going into a lasagna or fajita. This recipe feeds 2-3 people (with rice or pita) but you could make it bigger if you have a really large frying pan.

1 small onion diced
garlic (I like to use a lot, so I put 2-3 cloves)
half of a round zucchini, chopped
1 medium bell pepper, cut into short strips
1 tablespoon of cumin powder (or you could used oregano instead, but put it in with the tomatoes)
1/4 can of jalapeño El Pato tomato sauce*
1 14 oz can of crushed or diced tomatoes (or one large diced tomato)*
1 14 oz can of beans or 2 cups of cooked beans (I used pinto but most beans would work with this)
2-3 cups of chopped cooking greens (I used kale)
salt and pepper

Saute onions in olive oil until softened. Add garlic, zucchini and bell pepper and saute for a couple of minutes. Add cumin and stir vegetables in skillet until cumin evenly covers the vegetables. Add the tomatoes and sauce and beans and simmer until all ingredients are heated through. Finally, add greens and stir into pan until cooked (but not too limp--I always have trouble with this part!). Salt and pepper to taste.

* I only put in a small amount of jalapeño tomato sauce because it's really hot for me, but you could add more if you like it to be spicer. Or if you could replace it with a teaspoon of chili/cayenne powder (or an actual jalapeño!).