2 boneless, skinless chicken breasts, trimmed and cubed into 1 inch pieces
1 tsp ground cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp kosher salt
¼ tsp cayenne pepper
2 tbsp olive oil, divided
2 garlic cloves, pressed
1 medium red bell pepper, diced
1 can reduced sodium black beans, drained and rinsed
1 cup frozen corn
⅓ cup water
1 cup cilantro, chopped
Monterey Jack cheese
Flour tortillas
Instructions
In a small bowl combine cumin, chili powder, garlic powder, salt, and cayenne. Sprinkle seasoning over chicken, toss to coat.
Heat 1 tbsp of olive oil in a large skillet over medium high heat.
Add chicken to pan in a single layer. Brown chicken and continue to cook until cooked through, about 3-4 minutes; transfer to bowl and cover to keep warm.
Add 1 tbsp of olive oil to skillet over medium heat.