• 1 tablespoon vegetable oil
• 1 crookneck squash -- sliced
• 10 mushrooms -- sliced
• 4 boneless chicken breast halves, cut in 1/2-inch strips
• 1 cup black beans, cooked
• 1 tablespoon grenadine
• 1/4 cup orange juice
• 1/8 teaspoon chili powder
• 3 tablespoons tequila, good quality
• 1/4 teaspoon garlic powder
• 1 cup chicken stock
• 2 tablespoons cornstarch
• 1/2 cup cold water
• 1 tomato -- diced
• 6 flour tortillas -- warmed

Heat oil in nonstick skillet on medium-high heat. Add squash and mushrooms, cooking until slightly soft; remove from skillet. Add chicken to skillet and cook 6-8 minutes. Return squash and mushrooms to pan; add black beans, grenadine, orange juice, chili powder, tequila, garlic powder, and chicken stock. Lower heat to medium and cook for 5 minutes.
In separate bowl, combine cornstarch and water until smooth; add to skillet mixture and stir until thickened. Add tomato and heat through.
Portion mixture evenly among tortillas and fold classic style. Serve immediately.