3/4 lb. boneless, skinless chicken breasts
3 slices bacon
2 buds garlic, minced
1 1/2 c. Picante sauce
16 oz. can black beans, undrained
1 red bell pepper, diced
1 tsp. ground cumin
1/4 tsp. salt
1/2 c. sliced green onions
1 1/2 c. shredded Monterey Jack cheese
12 flour tortillas

Cut chicken into short, thin strips. Cook bacon until crisp. Drain and crumble. Pour off all but 2 tablespoons drippings. Cook and stir chicken and garlic in drippings. Stir in 1 1/2 cups Picante, beans, red pepper, cumin and salt. Simmer until thickened, stirring occasionally. Stir in onions and reserved bacon. Spoon heaping 1/4 cup of mixture down center of each tortilla; top with 1 tablespoon cheese.

Roll up, place seam side down in greased 9 x 13 inch dish. Spoon 1 cup picante over all. Bake 15 minutes. Top with remaining cheese, return to oven 3 minutes. Top with chopped tomatoes, sour cream, avocado slices.