- In a large nonstick skillet, cook chicken over medium-high heat until no longer pink, breaking into crumbles, 4-6 minutes; drain and remove from skillet.
- In the same skillet, saute peppers and onion in oil until lightly browned and crisp-tender, 2-4 minutes. Add jalapeño & garlic; saute 1 minute longer.
- Stir in beans, tomatoes, corn, seasoning & chicken. Simmer on medium, uncovered, until liquid is evaporated, about 5 minutes.
- Serve in tortillas, with cheese & cilantro as toppings.