In skillet heat 1 tbsp of olive oil over medium heat.

Add 1/2 red onion diced and cook 1-2 minutes.

Add can of black beans drained, corn cut off 1 cob of corn (if not already cooked boil shucked corn for about 10 minutes), juice of 1/2 a lime, 1 tbsp chopped cilantro and about 1 tsp of salt (to your taste preference).

Simmer for 5-10 minutes.

In a small frying pan heat 1 tbsp of olive oil over medium heat.

Add 1/2 inch cubed mango and cook 5-10 minutes or until sides start to turn golden.

For Avocado Crema - In food processor blend 1 avocado, juice of 1 lime, 1/4 cup unsweetened non-dairy milk, 1 tbsp cilantro chopped, salt and pepper to taste. add more milk if crema is not at your desired consistency.

Rinse romaine leaves and remove romaine leaves from stem. Dry leaves and lay on plate curving up like a taco shell. Spoon black beans and mango into lettuce leaves. Tops with avocado crema.