Chop the onions into small chunks. Place in a saute pan over medium-high heat. As soon as they are getting a bit of color, drizzle on a splash of olive oil.

Meanwhile, place the bell pepper and hatch chilies (if un-roasted) in the broiler or on top of the gas burner on high. Cook until the skin is blackened. Place the roasted peppers in a dish with a lid to rest, making them easier to peel.

Once the onions appear slightly wilted, add in the chunks of zucchini and another splash of olive oil. Saute lightly coating evenly in the oil until the edges of the zucchini become a bit golden. To attain this golden color, you will want to give the zucchini an opportunity to sear for a few minutes before flipping to the next side.

When the zucchini and onions appear evenly cooked with a touch of golden color, sprinkle in the minced garlic, ground cumin, ground coriander, salt and another splash of olive oil. Toss until the spices are evenly coating the vegetables. Add the beans and continue to cook until they are heated through. If everything starts to stick to the pan, add a splash of water or more olive oil. Taste. Add more salt or spices if desired.