Vegetarian Mexican wraps

Ingredients for 2 servings:

• ¾ zucchini
• 1 bell pepper(s), yellow
• 100 g cherry tomatoes
• ¾ can kidney beans, drained
• 1 ½ tbsp olive oil
• 1 tbsp tomato paste
• 1 ½ tbsp peppers, pickled, hot, finely chopped
• Salt
• 185 g herb cream cheese
• 2 wrap(s), possibly more
• 1 small can of corn kernels, drained
• some Tabasco, a few drops

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the zucchini and trim the ends. Halve the bell peppers, remove the seeds, and remove the ribs. Then wash the zucchini and cut into small cubes along with the zucchini. Wash and quarter the tomatoes. Heat the oil, add the zucchini and bell peppers, and fry for about 8-10 minutes. Add the tomatoes and fry for another 3 minutes. Mix in the beans, corn, tomato paste, and the pickled bell pepper pieces. Heat briefly. Season the vegetable mixture with salt and, if desired, a few drops of Tabasco. Heat the wraps according to the package instructions. Place them side by side, spread with cream cheese and top with the vegetable mixture, roll up, and serve.