Bean Burrito with Avocado and Fresh Salad

Thoroughly wash and clean the vegetables. Finely chop the onion and garlic. Cut the carrot into very small cubes.

Heat the oil in a pan over medium heat. Sauté the prepared vegetables (onion, garlic, carrot) until translucent. Add the tomato paste and spices (paprika powder, oregano, chili powder) and roast briefly. Rinse the kidney beans, add them to the pan, and partially mash them with a wooden spoon. Season with salt, mix everything well, and heat through briefly.

Halve the avocado, remove the pit, scoop out the flesh, and mash it with a fork in a small bowl. Add the lemon juice and season with salt and pepper. Mix well.