Mexican Chicken

Mexican Chicken 15-oz. can black beans, drained and rinsed 2 15-1/4 oz. cans corn, drained 1 c. picante sauce, divided 2 lbs. boneless, skinless chicken breasts Garnish: shredded Cheddar cheese 12 8-inch flour tortillas Mix together beans, corn and 1/2 cup picante sauce in a slow cooker. Place chicken on top; pour remaining picante sauce over chicken. Cover and cook on high setting for 2-1/2 hours, or until chicken is tender. Shred chicken and return to slow cooker. Sprinkle with cheese; cover and cook until melted. Serve with tortillas. Serves 6.