Bean and Vegetable Burritos

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Ingredients

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 drained, 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

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