To make tortilla crisps, cut each tortilla into 8 triangles. Arrange in a single layer over a baking tray. Lightly spray with cooking oil. Bake in 180C oven (fan-forced) for 5 minutes, or until lightly browned. Remove. Cool on tray.
Meanwhile, cut chicken fillets horizontally through the middle to make 4 thin steaks. Combine spices, garlic and oil in a large shallow dish. Add chicken. Using clean hands, rub with spice mix to coat.
Heat a large, ovenproof, non-stick frying pan over a medium-high heat. Add chicken. Cook for 2-3 minutes on each side, until browned. Transfer to a large plate.
Add tomato paste to same pan. Stir over heat 30 seconds. Stir in tomatoes, beans and 3/4 cup water. Bring to the boil. Reduce heat. Return chicken to pan. Simmer uncovered for 5 minutes, or until chicken is cooked and sauce is thickened. Top chicken with cheese.
Preheat oven grill to high. Place pan under preheated grill for about 2 minutes, or until cheese is melted and lightly browned. Transfer pan to a heatproof mat or wooden board. Take care (use oven mitts) as handle will be hot.
Serve with toasted tortilla crisps and garden salad.

For added Mexican flavour, top with small dollops of guacamole to serve. To save time, omit tortilla crisps and include a small wholegrain dinner roll with each serving.
Reduce preparation by replacing chicken breast fillets with 4 uncoated, chicken breast schnitzel steaks. These are available from the fresh chicken section in most supermarkets.