Slice all chicken and veggies in slivers.
Heat 1 Tbsp oil in large saute pan and cook peppers and onions until tender, about 5-7 minutes.
Remove peppers and set aside.
Heat another Tbsp oil in the pan and begin to brown chicken, about 4-5 minutes.
Add salt and pepper to taste.
When meat is no longer pink, add in the beans and spices. Mix well for about 2-3 minutes.
When mixture is bubbling, add in peppers and onion.
Stir to heat through, about 3 minutes.
Serve warm over tortillas or lettuce with optional toppings.