Chipotle Chicken, Mango, and Black Bean Enchiladas

This isn't even the last enchilada recipe I want to try. I still have one more. Somebody....stop me.

Here's all my ingredients (minus the soy sauce and tortillas-fail) ready to go.

 This was my first time trying to dice up a mango, and I have to say it was kind of a pain. It could be that my mangoes weren't quite ripe enough, I don't know. I've never actually cooked with them. That was probably the most difficult/annoying part of this recipe. Everything else was simple.

I cooked the chicken

and the sauce.

Here's the enchilada filling all ready to go.

Honestly I feel like a 15 ounce can of black beans was a bit too much. Next time I'd probably use a smaller can (if they exist).

I assembled the enchiladas and stuck them in the oven. Unfortunately, I forgot to take a picture of them before they baked. But here's what they looked like after baking with the remaining mango sprinkled on top.

These were definitely good. And spicy! They're spicier than I expected, but not unbearable. I only added one teaspoon of chipotle chili powder since I wasn't sure how hot they would be, which I feel was a smart move. They're sweet, but not overly sweet.

That was my attempt at showing the inside of the enchiladas. I'm still learning with the whole food photography thing. Overall, I could see myself making these again. 3 stars due to mango difficulties and too many black beans.