• Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Coarsely chop the mango.
• Peel and thinly slice half the onion [1 onion] for the peperonata. Finely chop enough of the remaining onion to measure ⅓ cup [⅔ cup].
• Juice the lime. 
• Coarsely chop the cilantro. 

In a medium bowl, stir together the mango, finely chopped onion, cilantro, and 2 tablespoons [¼ cup] lime juice; season to taste with salt and pepper.  

• Thinly slice any large roasted red pepper pieces.

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the thinly sliced onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the taco spice blend and cook until fragrant, about 30 seconds. Stir in the roasted red peppers, remove from the heat, and season to taste with salt and pepper. Transfer to a plate. Do not clean the pan. While the peperonata is cooking, heat the tortillas. 

• Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry large frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

• Rinse the black beans.
• Coarsely chop the chipotle chiles, reserving any adobo sauce.

In the same pan used for the peperonata, stir in the beans, ¼ cup [⅓ cup] water, and as much chipotle chiles and adobo sauce as you like and cook over medium heat until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the tortillas to individual plates. Top with the black beans, peperonata, and mango salsa and serve.