Trim the fat from the chicken filets and then cut them in half, length-wise, then slice the strips into 1/2 slices, against the grain.
In a large skillet over medium- high heat, add olive oil and chicken slices. Sauté, stirring on occasion, for about 7 minutes, or until meat is cooked through and no longer pink in the middle.
Add water and taco seasoning to the pan. Bring to a boil, reduce heat to medium and slow boil until most of the liquid has cooked off, about 10 minutes. Remove from heat and allow to cool completely.
Drain and rinse black beans until water runs clear. Use a paper towel to blot beans dry.
Place all 8 bowls individually on your surface. Evenly divide cooked chicken into all bowls; about 1/4 cup (60 mL) chicken to each bowl.
Add about 1/4 cup (60 mL) black beans over chicken, dividing beans equally among bowls.
If using salsa, spread about 1 tbsp (15 mL) salsa over beans.
Equally divide Spanish rice over each bowl, filling bowls nearly to the top; about 3/4 cup per bowl.
Top rice with 2 tbsp (30 mL) shredded cheese.
Cover each bowl with air-tight lid or cover with a square of plastic wrap, pressing down, making sure to remove as much air as possible, then cover with foil. Label and freeze or keep in the fridge for up to a week.
From fridge: Remove foil and plastic wrap. Place into microwave safe bowl or plate if necessary. Microwave on high covered with plastic wrap, for 1 minute. Stir. Continue cooking on high for an additional 30 seconds to 1 minute until heated through. Top with desired toppings and serve.
From freezer: Remove frozen bowl from freezer. Remove foil and plastic wrap. Place onto microwave-safe bowl or plate if necessary. Microwave on high covered with plastic wrap, for 1 minute 30 seconds. Stir. Continue cooking on high for an additional 1 minute 30 seconds or until heated through. Top with desired toppings and serve.