Heat oil in a small saucepan. Add onion, beans, cumin, chili powder, soy sauce, and garlic and cook over medium heat until hot, about 6-8 minutes.
Combine diced pineapple, mango, bell pepper, tomato, lime, jalapeño, cilantro, and salt in a medium-sized mixing bowl and set aside.
Warm tortillas if desired and then lay flat for taco assembly. (Use two tortillas per taco if desired.) Top each tortilla with ⅙ broccoli slaw, ⅙ black beans, and ⅙ fruit salsa. Enjoy!
The black beans and fruit salsa can be made in advance and stored in an airtight container in the refrigerator for up to one week. For best results, assemble tacos just before serving.