Heat oil in nonstick skillet on medium-high heat. Add squash and
mushrooms, cooking until slightly soft; remove from skillet. Add
to skillet and cook 6-8 minutes. Return squash and mushrooms to
black beans, grenadine, orange juice, chili powder, tequila, garlic
powder, and chicken stock. Lower heat to medium and cook for 5
In separate bowl, combine cornstarch and water until smooth; add
skillet mixture and stir until thickened. Add tomato and heat
Portion mixture evenly among tortillas and fold as a burrito.
Serve burritos hot with salsa and rice, if desired.
Recipe adapted from "The Burrito Book"
Calories per serving: 373
Fat per serving: 9.3g