1In medium bowl, toss together chicken and drained kidney beans. Set aside
2In medium skillet, heat vegetable oil. Add peppers and onions and saute over high heat til browned. Add chili powder, oregano and ground cumin. Saute for another minute. Stir in drained tomatoes with green chiles and bring to a boil. Let simmer for about 5 minutes. Add chicken and beans to skillet, stirring to mix. allow to cool and transfer to a freezer bag for freezing.
3To prepare, thaw in refrigerator or microwave. In large skillet, heat chicken over stovetop. Serve as tacos or tostadas with cheese, lettuce, tomato and salsa.