Shawarma with oyster mushrooms and red beans

Fry bell pepper, tomatoes, onion, and oyster mushrooms in vegetable oil, adding teriyaki sauce and salt at the end.

Rinse the canned beans and add them to the vegetables with mushrooms. Then add the Mexican salsa.

Place the finished side dish on the lavash. Roll the lavash into an envelope shape (22 cm long, 6 cm in diameter).

Grill the shawarma on the grill rack on all sides until golden brown.