Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Dice tomato. Drain pineapple and roughly chop. Zest and quarter lime.

In a medium bowl, combine scallion whites, tomato, pineapple, lime zest, juice from half the lime, salt, and pepper.

Set aside until ready to serve.

Heat a drizzle of oil in a medium pot over medium-high heat. Stir in beans and their liquid, stock concentrate, and half the Cuban Spice Blend (you'll use the rest in the next step). Cook, stirring occasionally, until thickened, 4-6 minutes. Turn off heat. (The beans will thicken more as they cool.)

Using a potato masher or fork, mash beans until mostly smooth. Stir in 1 TBSP butter (2 TBSP for 4 servings) until combined. Taste and season with salt and pepper if desired.

Keep beans covered off heat until ready to serve.

While beans cook, open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with remaining Cuban Spice Blend and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. 

Place sour cream in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds.

Divide tortillas between plates. Fill with chicken and black beans (if beans have too much liquid, use a slotted spoon). Top with pineapple salsa (draining first), crema, and scallion greens. Serve with remaining lime wedges on the side.