Preheat oven to 400-degrees

Heat oil over medium heat in large skillet.

Cut up chicken into tiny pieces. Saute in oil until white all over. Remove chicken from skillet, set aside, and wipe skillet clean.

Add another Tbsp. of oil to the skillet and add onion, garlic, and red pepper. Saute until onions become soft.

Add chicken back to the skillet with the black beans, corn, cilantro, and seasonings.

When chicken is cooked through and skillet ingredients are hot, add cheese and remove from heat.

Stir cheese until combined with other ingredients.

Drain any excess liquid from the mixture.

Spoon about 3 Tbsp. of the chicken mixture into the middle of each tortilla (forming a line down the middle). Roll up each tortilla tightly to look like a taquito or flute.

Place each roll-up on a cookie sheet and lightly spray each one with cooking spray.

Bake until crispy (about 10-12 minutes).

Serve with sour cream, ranch dressing, guacamole, and/or salsa.