Heat a nonstick pan on medium heat and add a pat of vegan butter when the pan is heated. Add sweet onion and cook until translucent then add garlic and stir in pan until they become aromatic. Add rice and pan fry, stirring occasionally to allow some of the rice pieces to brown. Slowly begin to add peas, bell peppers, carrots and pineapple chunks. Season to taste with salt, pepper and soy sauce/tamari. Once all of the vegetables and pineapple have warmed up, remove from stove. Finish with a tablespoon of toasted sesame oil, stir for even distribution and top with green onion and cilantro.
You can also cook up some JUST egg or whatever your favorite egg replacement is to give the dish a little more depth but this is totally optional.
Boil 6-8 cups of water. Peel and cut potatoes into bite size square pieces. While water is heating up prepare your Pico De Gallo and refrigerate. Chop up tomato, red onion, cilantro and jalapeno. Place all ingredients into a bowl and add a tablespoon of Apple Cider Vinegar. Boil potatoes rapidly for 3-5 minutes, remove from heat and drain. Place potatoes in an ice bath to slow down cooking. Heat up your favorite oil or use your air fryer for a healthier version. Season potatoes to taste with salt, pepper, smoked paprika, chili powder, cumin and garlic powder. Fry until golden brown and drain. Drain Black Beans and set to side. Mix 1/2 cup of vegan mayo, 1 Tablespoon of Sriracha and squeeze half a lemon. Stir and set to side. Warm up flour tortillas in vegan butter in a pan. Assemble taco: Lettuce on bottom, add potatoes, top with black beans and pico. Finish with sauce and cilantro