2 lg. chicken breasts, skinned & boned
1 onion, chopped
1 sm. can corn, drained
1 can black beans (optional)
Season to taste with: chili powder, cumin & garlic
6-8 warm flour tortillas, fajita size

Cut chicken into bite-size pieces. Saute chicken and onion in small amount of oil until onion is golden brown. Add corn, beans and seasonings; stir. Can add a little water to make more of a sauce. Cook over low for a few minutes.

Spoon into tortillas and garnish with salsa and/or cheese and/or sour cream and/or lettuce. Tortillas may also be heated in oil in a skillet on both sides. You want them to puff up and get slightly crisp, but not burnt. Drain on paper towels.