Mexican burrito with beans

Very interesting vegetarian dish, as useful as it is delicious. The
mixture of beans and spicy vegetables is successfully supplemented
with juicy crispy salad, grated cheese and natural yogurt and wrapped
in warm tortillas.

8 thin tortillas tortilla
1 tbsp. l. vegetable oil
1 chopped onion
2 crushed cloves of garlic
1 small green pepper, remove the seeds and cut
1 small red pepper, remove the seeds and cut
1 pod of red hot chili, remove the seeds and cut (optional)
0.5 tsp. ground cumin
400 g of canned red beans, rinse
175 g of canned or frozen corn
1 large tomato, cut into
3 tbsp. l. ketchup
2 tbsp. l. chopped cilantro

Heat the tortillas by following the instructions on the package. In
the meantime, prepare the filling. Heat the oil in a large frying pan,
put onion, garlic, pepper and cook over medium heat, stirring, for 3
minutes, until the vegetables become softer. Add chili, if used, and
ground cumin, cook, stirring, for 1 minute.Put the red beans on a plate and lightly put down with a fork, put
into a frying pan along with sweet corn and chopped tomato. Add
ketchup, 2 tablespoons of water and continue to cook on a quiet fire
for 3-4 minutes. Sprinkle with fresh coriander.

Serve hot bean mixture, salad, cheese, yogurt in separate bowls for
each feeder. To make a burrito, put a little salad in the middle of
the tortilla, put the bean mixture on top, add a little grated cheese
and, finally, lay the yogurt. Fold the tube and serve immediately.