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Preheat the broiler. Place the rack at the second-highest position.
Place the chicken pieces in a medium bowl and toss with the chili
powder, cumin, salt and pepper.
Heat the canola oil in a large nonstick skillet set over medium-high
heat. Add the chicken and cook, stirring occasionally, until the
chicken is starting to brown, 3 minutes.
Add the black beans, red bell pepper and corn. Cook until the
chicken is cooked through, about 1 minute. Stir in the diced green
chiles and lime juice.
Place 2 whole wheat tortillas on a large baking sheet and lightly
coat each side of the tortillas with cooking spray. Broil for 2
minutes, then flip the tortillas and broil for 1 more minute.
Spread 1 cup of the chicken mixture on each browned tortilla and
top each with 1½ tablespoons queso fresco. Broil for 1 minute.
Garnish with cilantro and salsa. Serve.
Repeat with the remaining tortillas, chicken mixture, queso fresco,
cilantro and salsa.
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