Chop half of the Red Bell Pepper (1) into 1/2-inch pieces and set aside. Mince the other half of the bell pepper and set aside.
Heat Olive Oil (1 tablespoon) in a medium saucepan over medium high heat. Add Onion (1), larger chopped bell pepper, and Garlic (2 clove) and sauté for 2 to 3 minutes until softened and slightly translucent.
Add Canned Black Beans (1 can), Ground Cumin (1 teaspoon), Chipotle Chili Powder (1/2 teaspoon), Kosher Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Stir to combine. Add the Chicken Broth (1/4 cup). Cook over medium heat for 3 to 4 minutes until most of the liquid is evaporated.
Cover and set aside.
In a small bowl, combine the Mango (2), the minced bell pepper, Red Onion (1/4), Serrano Chili (1), zest and juice of the Lime (1) and Salt (1 pinch). Stir to combine and set aside.
Heat Flour Tortilla (4). If you have a gas stove, turn the flame on medium and place the tortilla directly on the grate. Heat until it starts to puff and char slightly. Use tongs to flip the tortilla. Repeat with the rest of the tortillas.
Slice 1/4 inch off of each end of the Lime (1) and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Assemble the tacos. Spoon the black beans into the tortilla shell. Tuck in a few slices of Avocado (1). Sprinkle with Cheddar Cheese (1/2 cup), top with mangoes salsa, Fresh Cilantro (1/2 cup) and lime wedge. Enjoy.