Oven Baked Chicken Tacos

Yield: 6-8 Servings 

Hands-on Time: 25 Minutes

 2 Tbs. olive oil  

1 lb. chicken tenders  

 ½ onion, chopped  

1 small red bell pepper, chopped  

1 small green pepper, chopped 

15 oz. can black beans, drained and rinsed  

2 cups frozen corn 

1 tsp. cumin  

1 Tbs. chili powder  

18 crunchy corn taco shells  

1 cup cheddar cheese, shredded   

Cook chicken in a skillet till done. (You can also use pre-cooked chicken.) Remove chicken from pan and chop. Cook onion and peppers in olive oil in skillet until tender. Return chicken to pan. Add beans, corn and spices. Fill taco shells and set upright in oven-proof pan. Sprinkle with cheese. Bake at 350° for 5-10 minutes or until heated through.