1 lb. boneless, skinless chicken (strips)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can of black or pinto beans, rinsed and drained
1 can of whole kernel corn with red and green peppers, undrained
1/4 cup of water
Spray 10-inch nonstick skillet with cooking spray. Cook Chicken in skillet over medium-high heat 8 to 10 minutes, just until no longer pink in the center.
Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with whole wheat tortillas.
FAST, EASY AND DELICIOUS! One of the faves. Excellent source of protein, fiber, and good carbs. This recipe is from the Betty Crocker Diabetes Cookbook.