Mix spices together (first 6 ingrediants) and set aside. Heat oil in skillet on medium heat. Saute onions, peppers, garlic until translucent. Add chicken and season with spice mixture. Stir to mix vegetables, chicken, and spice mixture. Cook until no longer pink. Add can of drained black beans. Mix well. Turn heat to low. Cover and simmer until chicken is cooked through, approximately 10 minutes. Add liquid from beans if needed.
Warm tortillas in microwave.
Serve chicken over warm tortillas.
Garnish with shredded cheddar cheese and a tablespoon of sour cream.
Serve avocado and tomato salad on the side.
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