Easy Mexican Chicken and Beans

I made this for dinner last night.  I added brown rice and salsa to it and did not use the tortillas.  Vick enjoyed it and said it is a keeper.





Ingredients

1	lb uncooked chicken breast strips for stir-fry
1	package (1 oz) Old El Paso® taco seasoning mix
1	can (15 oz) Progresso® black beans or pinto beans, rinsed, drained
1	can (11 oz) Green Giant® Niblets® whole kernel sweet corn, undrained
1/4	cup water
	Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package), if desired Directions 1. Spray 10-inch skillet with cooking spray. Cook chicken in skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center. 2. 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 tortillas.