Dice the pepper and onion

Make a batch of the Chipotle Honey Vinaigrette (see below for method). Set aside.

Add all ingredients to a blender. Blend until smooth!

After blending, taste. If you want more heat, add more adobo sauce (by the tsp). If you want a lot more heat, add another chili. If the dressing is too spicy, add another 1 Tbsp of honey.

Preheat the oven to 400 degrees

In a sauté pan over medium-high heat, add the olive oil. Once heated, add the onions and bell pepper. Saute until softened, about 3-5 minutes.

Add the salt, garlic powder, paprika, and the shredded chicken. Mix to combine. Remove from heat. Into the pan, pour in ½ cup of the Chipotle Honey Vinaigrette and ¼ creme fraiche. Mix to combine.

Take your corn tortillas and warm them in the microwave for about 25-30 seconds. On a large sheet tray, lay out your tortillas. Spray the sheet pan with olive oil (not too much or the tortilla will get soggy). On half the tortilla, spread out the beans. Fill the tortillas with about 1 Tbsp of meat mixture (you want to be able to close the tortillas). Sprinkle in cheese. Fold the tortilla in half to close it (if you press it lightly, it will stay closed). Bake in the oven for 8-10 minutes, until golden brown. Flip each taco and bake for an additional 8 minutes.

Serve right out of the oven with your favorite sides. Drizzle with more Chipotle Honey Vinaigrette if desired.