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Ingredients Jump to Instructions ↓

  1. 1 tb Vegetable oil

  2. 1 Crookneck squash; sliced

  3. 10 Mushrooms; sliced

  4. 2 Chicken breasts; who

  5. -le,boneless

  6. Cut in 1/2 inch strips

  7. 1 c Black beans; cooked

  8. 1 tb Grenadine

  9. 1/4 c Orange juice

  10. 1/8 ts Chili powder

  11. 3 tb Tequila; good quality

  12. 1/4 ts Garlic powder

  13. 1 c Chicken stock

  14. 2 tb Cornstarch

  15. 1/2 c Cold water

  16. 1 Tomato; diced

  17. 6 Flour tortillas; warmed

Instructions Jump to Ingredients ↑

  1. Recipe by: The Burrito Book Heat oil in nonstick skillet on medium-high heat.

  2. Add squash and mushrooms, cooking until slightly soft; remove from skillet.

  3. Add chicken to skillet and cook 6-8 minutes.

  4. Return squash and mushrooms to pan; add black beans, grenadine, orange juice, chili powder, tequila, garlic powder, and chicken stock.

  5. Lower heat to medium and cook for 5 minutes.

  6. In separate bowl, combine cornstarch and water until smooth; add to skillet mixture and stir until thickened.

  7. Add tomato and heat through.

  8. Portion mixture evenly among tortillas and fold classic style.

  9. Serve immediately.

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