Chicken Taco Bowls

Cut each tortilla into 8 wedges.  Toss with 1 teaspoon canola oil.  Place on a foil-lined baking sheet.  Bake at 425 degrees for 10 minutes or until crisp and golden.  Cool slightly and break into pieces.  Divide among 4 shallow bowls.

Mix together refried beans and picante sauce.  Divide among bowls.

Meanwhile, heat remaining 2 teaspoons canola oil in a large non-stick skillet over medium-high heat.  Sauté chicken until golden brown.  Stir in taco seasoning and water; simmer 5 minutes.  Top beans with chicken.

Top with cheese and, if desired, remaining picante sauce and sour cream.