Chicken and Bean Soft Tacos

Ingredients

• 2 boneless skinless chicken breasts, cooked (chopped or shredded)
• 1 (16 ounce) can black beans, undrained (or kidney beans, or pinto beans)
• 1 cup corn
• 1/2 cup black olives (sliced or chopped)
• 1 jalapeno pepper, chopped (a 4 oz can of chopped mild chiles will work also)
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 1-2 tablespoon olive oil
• 1-2 tablespoon chili powder
• 1/4-1/2 teaspoon red pepper flakes
• 1/2 teaspoon oregano
• 1-2 teaspoon cumin
• 1/2 cup water
• salt (to taste)
• 4-8 ounces tomato sauce (optional)
• flour tortilla

Toppings (any of your favorites)

• sour cream
• salsa
• shredded cheese
• guacamole

Directions

1. 1

   saute onion in large pan till translucent. Add garlic and chopped jalapeno, saute briefly, stirring.

2. 2

   (Sometimes if I don't have cooked chicken on hand, I cut raw chicken in strips and saute it along with the onions.).

3. 3

   Add chicken, seasonings and remaining ingredients (except tortillas and toppings).

4. 4

   Cook over medium high heat, till ingredients are combined and liquid cooks down - about 5-10 minutes.

5. 5

   This timing of the cooking is flexible, depending on how much seasoning you add, how much liquid is in your beans, if you add tomato sauce, etc. I make it spicy and just wet enough that it's not dried out, but not watery or gloppy.

6. 6

   Adjust seasonings, salt to taste. (For me, it's often at this point when I decide if I want to add the taste of tomato sauce.).

7. 7

   Serve in flour tortillas with your favorite toppings.