Easy Chicken Tacos

3 boneless, skinless chicken breasts
1 14.5 oz can S&W Santa Fe Recipe Beans*
1 cup chunky salsa
1/2 cup shredded pepper jack cheese -or- jack cheese
1 tsp. garlic powder
2 tbsp. dried onion flakes
1 small can diced jalapenos (optional)
Tortillas
Shredded lettuce
Sour Cream

Thinly slice chicken breasts and cook in a skillet over medium heat until done. It doesn't matter which direction you slice the chicken, the point is just to get it to cook quickly. Remove the cooked chicken from the skillet and finely dice it; drain the juices from the skillet and return diced chicken to the skillet. Add garlic powder and onion flakes and stir until chicken is evenly coated with spices. Add beans, salsa and jalapenos, stir well. Cover and cook for 10 minutes, stirring occasionally. Add cheese and cook for an additional minute or two, until cheese is melted.

Serve in tortillas with shredded lettuce and sour cream.

*If you can't find these, use a small can of corn and a small can of black or pinto beans.