In a slow cooker add beef roast, onion, green chiles, garlic, cumin, oregano, cayenne pepper, and salsa, place sliced peppers on top.
Cook on low 8-10 hours or high 5-6.
Remove peppers and set aside.
Shred meat and place back in slow cooker.
In a small saucepan add tomato sauce, chili powder, broth, cumin, oregano leaf, garlic powder and salt and mango chunks. Combine all ingredients well.
Over medium heat, slowly add in olive oil and let simmer, stirring continuously for 5 minutes. Remove from heat, place in blender and puree until smooth.
Heat tortillas, add cheese, shredded meat, peppers, avocado, spinach and drizzle with mango sauce.
Recipe by Simple Roots at https://simplerootswellness.com/slow-cooker-beef-fajita-tacos/