1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place mini shells on baking sheet.
2. Heat oil in a nonstick skillet. Add garlic and saute briefly until golden. Add beans and mash with potato masher until chunky. Add sweet potato, mango, salsa, and cherries. Mix gently and heat through.
3. Divide bean mixture among 30 mini shells. Top each with about 1 1/2 tsp. grated cheese. Bake at 375 degrees F for about 10 minutes, or until cheese is melted. Top each tart with 1/2 tsp. sour cream and serve warm.
Notes: Be sure to dice the cooked sweet potato and chop the dried cherries. Hannaford brand is suggested for the following ingredients: olive oil, black beans, pepper jack cheese, and nonfat sour cream. Nature's Place Organic Salsa, medium hot, is the salsa of choice for this recipe.
Source: Hannaford fresh Magazine, March - April 2009