• Preheat the oven to 400 degrees.
• While the oven is preheating, prep your ingredients if you haven't already pre-prepped. Slice onion and bell peppers. Add to baking sheet with unbleached parchment and toss in 1 Tbs avocado oil, salt and pepper to taste. Add to oven and cook for 25 minutes. Tossing at the halfway point.
• Slice chicken in half length ways and set to the side while tall sided skillet is preheating with 1 Tbs Olive oil. Once it is warm, add the thinly sliced chicken breasts and cover with whole jar of salsa. Bring to a boil and then turn the heat down to simmer, adding 1/4 C of water (if needed). Cooking for 10-12 minutes until internal temp reached 165 degrees.
• While the chicken is simmering, warm your black beans in a small pot over medium heat.
• Slice toppings like avocado or tomatoes and shred cheese.
• When the chicken reaches an internal temperature of 165 degrees, remove chicken from pan and add to stand mixer. Turn on and monitor to shred chicken then add back to pan that is removed from heat to soak up the remaining salsa.
• Take another large pan and start to warm tortillas for a few seconds on each side.
• Slice toppings like avocado
• Assemble tacos with chicken, roasted peppers and onions, black beans, and avocado.

For the kids:

• I usually make them quesadillas. In the same pan I warm the tortillas in, I'll add some shredded cheese and chicken to one side, let it warm, add another tortilla, and flip for about a minute on each side (monitoring closely).