Place the chicken thighs into your slow cooker's ceramic insert, then season with salt and pepper.
Add jar of salsa to slow cooker. Stir so that chicken thighs are coated in salsa, then secure lid and set to "low" for 4 hours.
When chicken is done cooking, shred it with two forks.
Preheat oven to 350 degrees.
Spray baking dish with soy-free oil.
Place a tortilla on your work surface, spoon about a teaspoon of enchilada sauce on top and spread it evenly.
Top with about 1 tbsp of black beans, spread evenly.
Add about 1/2 cup of shredded chicken in a line down the center of the tortilla.
Sprinkle with soy-free, dairy-free "cheese" shreds.
Fold the sides of the tortilla up and around the filling, then place seam-side down in your casserole dish.
Continue this process with remaining 5 tortillas.
Pour the remaining enchilada sauce over the tortillas and spread out until tortillas are covered.
Sprinkle the tops with remaining "cheese" shreds.
Place in oven for 25 minutes, until cheese is melted and enchilada sauce is bubbly at the edges.
Remove from oven, garnish with chopped cilantro and avocado, and serve.
