Chicken And Bean Soft Tacos - cooking recipe

Ingredients

2 boneless skinless chicken breasts, cooked (chopped or shredded)
1 (16 ounce) can black beans, undrained (or kidney beans, or pinto beans)
1 cup corn
1/2 cup black olives (sliced or chopped)
1 jalapeno pepper, chopped (a 4 oz can of chopped mild chiles will work also)
1/2 cup chopped onion
1 teaspoon minced garlic
1 -2 tablespoon olive oil
1 -2 tablespoon chili powder
1/4 - 1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1 -2 teaspoon cumin
1/2 cup water
salt (to taste)
4 -8 ounces tomato sauce (optional)
flour tortilla
Toppings (any of your favorites)
sour cream
salsa
shredded cheese
guacamole

Preparation

saute onion in large pan till translucent. Add garlic and chopped jalapeno, saute briefly, stirring.
(Sometimes if I don't have cooked chicken on hand, I cut raw chicken in strips and saute it along with the onions.).
Add chicken, seasonings and remaining ingredients (except tortillas and toppings).
Cook over medium high heat, till ingredients are combined and liquid cooks down - about 5-10 minutes.
This timing of the cooking is flexible, depending on how much seasoning you add, how much liquid is in your beans, if you add tomato sauce, etc. I make it spicy and just wet enough that it's not dried out, but not watery or gloppy.
Adjust seasonings, salt to taste. (For me, it's often at this point when I decide if I want to add the taste of tomato sauce.).
Serve in flour tortillas with your favorite toppings.