Bean and Vegetable Burritos

• porciones: 8 servings
• tiempo total: 45 minutes

Ingredientes

2 tablespoons olive or vegetable oil

1 medium onion, diced small

2 large cloves of garlic, minced

1 fresh jalapeño or habanero pepper, minced

1 bell pepper, diced

1 teaspoon ground cumin

2 to 3 teaspoons ground chili powder (to taste)

2 tablespoons tomato paste

1 (14-ounce) can diced tomatoes

Kosher salt

2 (15.5-ounces) cans black, red, or pinto beans, drained and rinsed

1 1/2 cups corn kernels, fresh (from 2 ears), canned and drainned, or frozen (no need to thaw)

5 ounces baby spinach, roughly chopped

1 lime, halved

1 cup crumbled cotija cheese

8 ounces (about 2 cups) coarsely grated monterey jack or pepper jack cheese

8 large burrito-sized flour tortillas

Hot sauce, to taste