Place 1 tablespoon of olive oil in a large pan or dutch oven that has a lid and sauté onions and garlic until translucent and aromatic. In the mean time, place your chicken tenderloins in a bowl or plastic bag and add 1 tablespoon of olive oil, taco seasoning  (or make your own homemade taco seasoning) and shake or stir to coat the chicken with the marinade. By this time, your onions should be cooked perfectly. Sprinkle with a little of fresh lime juice. Keep warm.

Place your chicken breast in the pan with the onions and do a light sear on both sides, just to give it a little colour. Add the chicken broth to cover and salt and pepper to taste. Place the lid on top just until it boils and then turn down to a low simmer. Cook for about 30 minutes or until fork tender. Shred chicken and let simmer for about another 10 to 15 minutes in the delicious juices.

While the chicken is cooking, prepare the toppings. 1) Saute the bell peppers and onions with a little bit of olive oil and season to taste just until a little golden brown on the edges but still a little crispy. Set aside. Slice your avocado and sprinkle with a little lime juice to prevent browning.

Make your homemade black bean acme salsa. (If purchasing salsa from the store just skip to step 5)  In the food processor add chopped tomatoes, onion, garlic, cilantro, lime juice, salt and pepper and jalapeño (or to taste or desired heat level) and chop in food processor until coarsely chopped. Stir in corn and black beans. Taste and adjust seasoning as desired.

Assembly- Place your opened bun (tortilla) on your plate. Add a layer of delicious stove top pull apart chicken. Then add some black bean acme salsa, a layer of sautéed bell peppers and onions, avocado slices, (con queso cheese if not vegan or dairy-free) rocket, and anything else your little heart desire. Finally add the lid to your bun. Enjoy!