Preheat a skillet over medium-high heat. Once the skillet is hot, add oil, onion, and beans. Cook, stirring often, until onion and beans are starting to soften, 6-7 minutes.

Add chili powder, cumin, smoked paprika, and salt. Stir to coat, then add water and tomato paste. Bring mixture to a simmer, and cook until slightly thickened, but not dry. Remove from heat.

Meanwhile, make salsa by combining pineapple, bell pepper, mango, jalapeno, and cilantro in a bowl. Set aside.

Place lime juice, zest, garlic, yogurt, cilantro, mayonnaise, onion powder, black pepper and salt in a blender or food processor. Blend until smooth, then transfer to a bowl.

To serve, fill tortillas with shredded cabbage, black beans, and salsa. Drizzle with cilantro-lime crema and enjoy!

Tips

• A 19 oz (540 mL) can of black beans drained and rinsed will yield 2 cups (500 mL) cooked beans. You can also cook black beans from scratch following our simple steps for Cooking Dry Beans
• Want spicier beans? Add an extra 1 tsp (5 mL) chili powder, use a larger jalapeno pepper and/or include the seeds from the jalapeno pepper!
• You can use green or purple cabbage, bagged coleslaw mix or shredded lettuce.
• If using corn tortillas, they are best served heated. Check out the instructions on the tortilla package!
• This is a great make ahead recipe when you store all the components separately! Everything keeps well for at least 3-4 days in the refrigerator. All you have to do is reheat or microwave the beans.