Homemade beef tacos with kidney beans and guacamole

Open the can of kidney beans and pour them into a colander under cold water to rinse them. Shake well to get rid of the extra liquid.

Peel the red onion, cut it in half and slice it thinly on the cutting board.

Heat 1 tablespoon of olive oil in the skillet over medium heat. Add the sliced onion and sauté it for 3 minutes until it turns translucent.

Add the ground beef to the skillet with the onion. Break it up with a fork and cook it for 5 minutes over medium heat, stirring regularly. Season lightly with salt and pepper.

Sprinkle the cumin and paprika over the beef. Stir well to coat the meat and cook for 2 more minutes.

In the saucepan, add the drained beans with 2 tablespoons of water. Heat over low heat for 3 minutes, stirring now and then.

Peel the avocado, remove the pit and mash the flesh with a fork in a bowl. Add the juice of half a lemon, a little salt and stir.

Wash the tomato and dice it on the cutting board.

Quickly warm the tortillas 10 seconds per side in the hot skillet. Fill each tortilla with the beef, beans, guacamole and tomato, then sprinkle with shredded cheese. Fold in half.