Mango Black Bean & Coconut Tacos

• 13 cups Fresh Cilantro
• 4 Tablespoons Red Onion, Diced, Divided
• 1 whole Lime, Juiced
• 2 whole Mangoes, Diced
• 23 cups Light Sour Cream
• 13 cups Light Coconut Milk
• 1 Tablespoon White Sugar
• 1- 1/2 can (15 Oz. Can) Black Beans, Drained And Rinsed
• 1 Tablespoon Jalapeno, Diced
• 2 teaspoons Olive Oil
• 1 pinch Salt And Pepper
• 10 whole Corn Tortillas

1. Note: if youre not sure about the vegetarian part, add some spicy grilled shrimp or fish!
2. Combine fresh cilantro, 1 tablespoon red onion, lime juice, and mangoes in a small bowl.
3. Set aside.
4. In another small bowl, whisk together the sour cream, coconut milk, and sugar.
5. Set aside.
6. Saute black beans, remaining red onion, and jalapeno in a little bit of olive oil and season with salt and pepper.
7. Saute gently because the beans will mush easily if you get too rough with the spatula.
8. When onions and jalapenos have softened, remove mixture from heat.
9. Layer the black beans and mangoes on a warmed corn tortilla.
10. Drizzle with cream and enjoy!

fresh cilantro, red onion, mangoes, sour cream, light coconut milk, white sugar, black beans, olive oil, salt, corn tortillas

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mango-black-bean-coconut-tacos/ (may not work)