Copycat Chipotle Grilled Chicken Soft Tacos

In a food processor or blender, combine the adobo sauce, ancho chiles, garlic, onion powder, oregano, chili powder, salt, and pepper, and puree until smooth. Pour marinade into a large bowl. Add chicken and toss to coat. Cover and refrigerate for 1 hour to marinate. In a large skillet, warm the canola oil over medium-high heat. Add chicken and cook until browned. Wrap flour tortillas up in paper towels, place on a microwaveable plate, and warm for 1 minute. Spoon into each flour tortilla, in order, even amounts of the cooked black beans, marinated chicken, pico de gallo, and shredded lettuce. Sprinkle even amounts of the shredded cheese over each taco and serve.