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Ingredients
- 1 lb boneless skinless chicken breast, strips for stir-fry
- 1 (1 1/4 ounce) envelope taco seasoning mix
- 1 (16 ounce) can black beans or (16 ounce) can pinto beans, rinsed and drained
- 1 (11 ounce) can whole mexicorn whole kernel corn, undrained
- 1/4 cup water
Method
- 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.
