Preheat a large skillet to medium heat. Add the butter to the skillet, and once melted add the garlic. Saute the garlic for 1 minute, then add the Old El Paso Chopped Green Chiles and cumin. Stir and saute for 1 minute. Stir in the black beans and 3 tablespoons water. Salt and pepper to taste. Saute for 6-8 minutes, stirring occasionally. Then remove from heat.
Meanwhile, mix the diced mango, red onion, and cilantro in a small bowl. Sprinkle with salt and pepper and toss.
To serve: Spoon the warm black beans into the Old El Paso Mini Taco Boats. Spoon the Mango Pico de Gallo over the top and place once slice of avocado in each little taco. Then dollop a little sour cream on each taco and enjoy.