Drain and rinse beans in a colander/strainer.

Drain pineapples in another colander/strainer and coarsely chop.

Halve lime. Cut one half into wedges and juice the other half.

In a mixing bowl, combine cabbage, pineapples, 1 tsp. lime juice (to taste), and a pinch of salt and pepper. Set aside.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add ground pork to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

Carefully drain any excess liquid from pan. Pan will be hot! Use caution.

Stir in chile and cumin rub, 1/4 tsp. salt, and enchilada sauce (to taste) until combined, 1-2 minutes.

Remove from burner.

While pork cooks, continue recipe.

Place a medium pot over medium heat.

Add beans, cream cheese, 1/4 cup water, taco seasoning, and a pinch of salt and pepper to hot pot. Stir to combine and bring to a simmer.

Once simmering, stir often until beans are slightly softened, 3-5 minutes.

Remove from burner. Mash beans until slightly chunky. Beans will be hot! Use a utensil.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

While beans cook, continue recipe.

Carefully massage rice in bag to break up any clumps and remove from packaging.

Place rice in a microwave-safe bowl.

Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Stir in 1 Tbsp. salted butter, piri piri seasoning (to taste), and a pinch of salt until combined. Fluff rice with a fork.

Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.

Microwave until heated through, 30-60 seconds.

Carefully remove from microwave.

Plate dish as pictured on front of card, filling tortillas with pork and slaw. Garnish beans with shredded cheese and squeeze lime wedges over tacos to taste. Bon appétit!