Mango Black Bean Tacos

I got the basis for this recipe looking through an old Cooking Light issue from June 2002.  I made a few alterations and fell in love after one bite.  The sherry & soy sauce, which comes from Cooking Light, make a delicious marinade for the beans that is sweetly complimented by the addition of the mango.  Not only is it yummy but also only takes about 10 minutes to make!  

½ can black beans

1 tsp. olive oil

1 tsp. minced garlic

¼ cup chopped onion

1 tbsp. dry sherry

1 tbsp. soy sauce

1 handful of diced grape tomatoes

½ sliced avocado

½ cup sliced mango

1 handful of cut spinach leaves

2 whole-wheat tortillas

Heat olive oil over medium high heat.  Add garlic and onions and sauté until golden.  Stir in beans, sherry and soy sauce bringing to a boil.  Reduce heat and simmer until liquid is almost evaporated.  Spoon into tortilla and add remaining ingredients on top.