Cut uncooked chicken in to small pieces; set aside. Cook bacon until crisp; remove and eventually crumble. Cook chicken and garlic in bacon drippings until chicken is not pink. Stir in 1/2 c. picante sauce, black beans, red pepper, cumin and salt. Simmer until thickened, 7-8 minutes, stirring occasionally. Stir in green onions and reserved bacon.
Spoon the mixture into the 6 tortillas, and divide the Jack cheese amongst them all. Fold them up, and put them in a Pam-sprayed 9x13 dish, and then pour the remaining picante over the top. Bake at 350, for 20-25 minutes.