Mango Black Bean and Coconut Tacos

These are some fun tacos.  The coconut-sour cream sauce is really satisfying and I want to come up with other ways to use it. Perhaps on some delicious baked dessert.

Next time I make it I do want to experiment with adding something- maybe tempeh, queso fresco. Not sure. But I feel like it needs one more element.

Recipe and photo from pinchofyum.com

Mango Black Bean & Coconut Tacos, serves 4

• 2 diced mangoes
• 20 oz. black beans (about 1 1/2 cans)
• 3-4 tbs. diced red onion
• 1 tbs. diced jalapeno
• 1 lime
• 1/3 cup coconut milk
• 2/3 cup sour cream
• 1 tbs. white sugar
• olive oil, salt, pepper
• a handful of fresh cilantro
• corn tortillas

1. Dice the mangoes, jalapenos, and red onions.  Drain and rinse the black beans.
2. Combine fresh cilantro, 1 tbs. red onion, juice of 1 lime, and mangoes in a small bowl.  Set aside.  In another small bowl, whisk together the sour cream, coconut milk, and sugar.  Set aside.
3. Saute black beans, red onion, and jalapeno in a little bit of olive oil and season with salt and pepper.  Saute gently because the beans will “mush” easily if you get too rough with the spatula.  When onions and jalapenos have softened, remove mixture from heat.
4. Layer the black beans and mangoes on a warmed corn tortilla.  Drizzle with cream and enjoy!