Ingredients:
1 lb boneless skinless chicken breasts, strips for stir-fry
1 (1 1/4 ounce) envelopes taco seasoning mix
1 (16 ounce) cans black beans or 1 (16 ounce) cans pinto beans, rinsed and drained
1 (11 ounce) cans whole mexicorn whole kernel corn, undrained
1/4 cup water
Directions:
Spray 10″ nonstick skillet with Pam.
Cook chicken in skillet over medium-high heat 8-10 minutes, stirring occasionally, until no longer pink in center.
Stir in seasoning mix, beans, corn and water.
Cook over medium-high heat 8-10 minutes, stirring frequently, until sauce is slightly thickened.
Serve with tortillas.
Servings: 4
Time preparation: 5 min.
Time total: 27 min.