Colorful vegetable pan

Ingredients for 3 servings:

• 1 bell pepper(s), red
• 200 g corn kernels, cooked
• 250 g black bean kernels, cooked
• 50 g baby spinach
• 1 onion(s)
• 2 garlic cloves
• Chili pepper(s), without seeds, very finely diced, quantity according to spiciness and taste
• Cumin powder
• salt and pepper
• Sugar
• some oil
• 200 ml vegetable stock, possibly more

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with peppers, corn, black beans and spinach

Wash the bell pepper, remove the stem, white membranes, and seeds. Dice the flesh. Sort, wash, and drain the spinach. Peel and dice the onion and garlic. Heat oil in a pan and sauté the onion. Add the paprika, garlic, chili, and cumin and sauté briefly. Deglaze with vegetable stock and sauté over low heat for five minutes. Mix in the corn and beans and heat through. Season with salt, pepper, and sugar. Just before serving, stir in the spinach. Note: If using canned beans, please rinse them thoroughly to prevent them from discoloring the vegetables.