Quick Black Bean & Pineapple Tacos

• Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook onion, until softened, 3-4 minutes. Add garlic, tomato paste and Tex-Mex spice blend and cook until fragrant, 1-2 minutes. • Add black beans, water and vegetable stock powder. Reduce heat to medium and simmer until thickened, 3-5 minutes. • Lightly crush beans. Add charred pineapple, stirring to combine. Season with salt and pepper to taste, then remove from heat.

• While beans are cooking, halve cherry tomatoes. Thinly slice cucumber into half-moons. • In a medium bowl, add tomatoes, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste. • In a large bowl, combine slaw mix, plant-based smokey aioli and a drizzle of olive oil. Season to taste. Set aside. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.