"Enjoy this easy chicken, beans and corn skillet served with salsa and tortillas – a spicy dinner ready in 20 minutes...."
INGREDIENTS
•
1 tablespoon vegetable oil
•
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
•
2 teaspoons chili powder
•
1 can (15 to 16 ounces) black or pinto beans, rinsed and drained
•
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
•
Salsa, if desired
•
Flour tortillas, if desired