12 flour tortillas
1 (16 oz.) can refried beans
2 med. onions, cut in 1/2 inch wedges
2 lg. jalapeno peppers, finely chopped
1 lg. green pepper, cut in 1/2 inch wide strips
1 lg. red pepper, cut in 1/2 inch wide trips
2 lg. cloves garlic, crushed
2 whole boneless chicken breasts, skinned and cut in 1/2 inch wide strips (1 1/4 lb.)
1 tsp. chili powder
2 tbsp. chopped cilantro leaves (fresh coriander)
1/4 c. (1 oz.) shredded Monterey Jack cheese
Prepared picante sauce

1. Steam tortillas as package label directs. In small saucepan, heat refried beans; keep warm.

2. In 5 quart saucepan, heat 2 tablespoons salad oil over high heat. Add onions, peppers, garlic and 1/2 teaspoon salt; saute 3 minutes, or until vegetables are tender-crisp. Remove to bowl. Add 2 tablespoons salad oil to drippings in pan. Add chicken, chili powder and 3/4 teaspoon salt; saute 5 minutes, or until chicken is tender. Return onion mixture to pan; heat through.

3. Place chicken mixture in bowl on large, warm serving platter; sprinkle with cilantro. Arrange tortillas around bowl. Spoon beans into small bowl; sprinkle with cheese. Spoon picante sauce into another small bowl. Pass tortillas and fillings. Makes 6 servings.