Roast of beans, corn and tomatoes

Cut the onion into cubes. Finely chop zucchini and carrots. In a large heating pan Ingredients:

• olive oil - 1 st. a spoon
• bulb - 1 piece
• garlic - 2 teeth
• Salt and ground pepper - - To taste
• zucchini - 2 pieces (about 450 g)
• carrots - 2 pieces
• chilli powder - 1 st. a spoon
• cumin - 1 teaspoon
• cans (600 g each) of black beans - 2 pieces
• bank (900 g) of crushed tomatoes - 1 piece
• a packet (300 g) of frozen corn kernels - 1 Piece

Instructions

Cut the onion into cubes. Finely chop zucchini and carrots. In a large saucepan, heat the olive oil on medium. Add onions and garlic, season with salt and pepper. Cook, stirring, until the vegetables begin to soften, about 4 minutes. Add the zucchini, carrots, ground red pepper and cumin. Cook, stirring, until the carrot is ready, from 6 to 8 minutes. Add beans, tomatoes, corn kernels and 1 glass of water. Cook over low heat, until it is slightly thickened, and the carrot will not become soft, from 8 to 10 minutes.

Servings: 4