Mexican cowboy

Ingredients for 4 servings:

• 1 m.-large zucchini
• 1 medium-sized bell pepper(s)
• 1 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 1 tsp oil
• 1 small can of corn
• 220 g kidney beans
• 2 tbsp tomato paste
• 2 pinches of pepper
• 2 pinches of salt
• 4 tortilla(s) (soft flour tortillas) or pita pockets

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

vegetarian wraps or pita pockets

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Wash, peel, and chop the zucchini, bell pepper, and carrot. Peel and finely chop the onion, then sauté in a pan with oil. Add the vegetables and sauté. Stir in the corn, kidney beans, and tomato paste. Add a little broth if desired. Cook for about 5 minutes. Season with salt and pepper. Place the tortillas or pita pockets in the oven for about 5 minutes, then remove. Distribute the vegetables among the tortillas or fill the pita pockets and roll them up. Serve warm.