4 tablespoons chili powder
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper
1 1/2 tablespoons dried oregano
4 tablespoons vegetable oil
salt and ground black pepper to taste
1/3 cup chopped fresh mushrooms
1 (15 ounce) can kidney beans with liquid
Heat oil in skillet over medium heat. Brush onion, garlic and oregano into skillet; cook 3 minutes over medium heat. Remove skillet from heat; add chili powder, oregano and basil.
Grate mushrooms; stir into skillet with skillet; cook 2 minute. Stir in oil; mix into skillet. Stir in mushrooms, oregano and pepper. Cook 2 minutes over medium heat. Stir in beans; cook 2 minutes more.
Peel fruit into 1/2 inch slices. Strip seeds and pits of fruit; cut into 1/2 inch slices. Place sliced fruit into two separate greased 8x8 inch baking pans. Cover each pan with a layer of lemon zest.
Bake at 350 degrees F for 30 minutes, until fruit is tender. Cool completely.