Start by peeling the yuca and cutting it into small cubes.

In a large pot, add the yuca cubes and cover with water. Boil for about 15 minutes until tender, then drain and set aside.

In the same pot, heat olive oil over medium heat. Add the diced onions and bell peppers, cooking until soft and fragrant, about 5 minutes.

Add the black beans to the pot, stirring them in with the sautéed vegetables.

Sprinkle in the cumin, paprika, salt, and black pepper. Toss everything together.

Carefully fold the boiled yuca into the vegetable and bean mixture.

Let the mixture simmer for an additional 5 minutes, stirring occasionally.

Transfer the Yukaflux to a serving dish and garnish with fresh cilantro.