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In a medium pot or saucepan, heat the oil over medium heat. Add the onion and a pinch of salt to the pan. Saute for 3-5 minutes, or until the onion has softened.
Add in the garlic, paprika, and tomato paste. Saute for 1 minute, stirring constantly. Add in the beans and ½ cup water. Cook until warmed through and slightly thickened, about 4-5 minutes. Stir in the vinegar. Season to taste with salt and black pepper.
Divide the rice among four serving bowls. Top each with lettuce, cheddar cheese, beans, and salsa fresca. Serve immediately.
In a large bowl, toss together the tomatoes, cilantro, garlic, jalapeno, red wine vinegar, and olive oil. Season to taste with salt and black pepper.