Peel Mango (1). Carefully cut off the flesh around the pit on all four sides. Discard pit and dice mango into half-inch pieces. Set aside.
In a medium saucepan, heat Olive Oil (1 tablespoon) over medium-high heat. Add the Onion (1) and cook, stirring often until softened, about 5 minutes.
Stir in the Garlic (1 clove) and continue to cook for 3 more minutes.
Add the Sweet Potato (1), Red Bell Pepper (1), Diced Tomatoes (1 can), Serrano Chili (1), and 1 1/2 cups of water.
Bring to a boil and then reduce the heat to low. Add Salt (1/4 teaspoon), stir, cover, and simmer for 15 minutes.
Stir in the Black Beans (1 can) and continue to simmer gently for 5 minutes.
Add the mango and cook for one minute more. Remove from heat and keep warm for plating.
Heat a medium saute pan over medium-high. When hot, place a Flour Tortilla (2) into the pan for 15 seconds until hot. Flip the tortilla over and cook for 15 more seconds. Repeat with the second tortilla. Fold into quarters and wrap in a clean dishcloth to keep warm.
In the same saute pan, heat Olive Oil (1 tablespoon) over medium-high heat. When hot, add the Chard (6 ounce) and saute for 2 minutes. Season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Stir and remove from heat.
Divide the stew evenly between two bowls. Garnish with Fresh Cilantro (0.25 ounce) and top with the swiss chard. Serve the tortillas on the side.