Beef and Red Bean Burrito

Heat the olive oil in a large pan, then add the finely chopped red onion and garlic. Sauté over medium heat for 2-3 minutes. Then add the minced beef and cook, stirring thoroughly, for another 4 minutes until the meat is crumbly.

Stir in the tomato paste, oregano, paprika, cumin, salt, and pepper. Sauté for another 2 minutes over medium heat. Finally, add the canned chopped tomatoes, red beans, and water. Reduce the heat, cover the pan, and simmer the mixture for 20-25 minutes. If it's too thin, cook for another 5 minutes uncovered until the sauce thickens.

While the meat ragout is cooking, prepare the fresh ingredients: finely chop the tomato and slice the romaine lettuce into strips. Heat a non-stick pan dry, then warm the tortilla for 1 minute on each side.