Add pineapple, cabbage slaw, the juice of half a lime, and red hot in a bowl. Mix and place in fridge.

Heat soy chorizo in small pan over low-medium heat.

Chop white onion and add to saucepan over medium heat with lentils and pinto beans. Once warmed, add taco seasoning, garlic powder, and 3-4 tbsp hot water. Mix thoroughly, mashing the beans while doing so.

Heat a skillet over low-medium heat. Press a thin layer of soy chorizo into the center of the tortilla. Place facedown on the skillet until tortilla is heated all the way through.

Remove tortilla from skillet and add bean and lentil mixture. Top with pineapple slaw, squeeze of lime, and enjoy!