Chicken, Chorizo Enfrijoladas (Sugar-Free, High Protein)

The lesser-known sibling of the enchilada is most definitely one of the tastier variations, especially for those that aren't a lover of even mildly spicy foods. Even lesser known are the encremadas - but that's a different story. No, our hero today is the simple black bean - full of protein and barely any of the fat you might get with typical Mexican dishes. The dish, while made up of quite a few components here, is  actually quite simple and so very addictive - I even enjoyed the vegan cheese from Galaxy. Something about this dish just speaks to me, and my family enjoyed it so much that they've been asking for leftovers for lunch and dinner consistently. These are best fresh and fresh made tortillas from your local market make these even more tasty. Chicken seitan mixed with spicy chorizo wrapped in a soft yellow corn tortilla and topped with a lightly murky black bean sauce then baked to a crisp perfection with vegan cheese before being served simply with a thick and acidic salsa or your preferred toppings.

The baked sauce in the casserole after the tortillas are plated is something that could seriously be made a meal on its own. Its like the best type of refried beans that you could ever eat and you'll just want more of it. I honestly almost ran out of tortillas and totally ran out of black beans while making this, I may have even hoarded some of the leftovers for myself. This is a dish that absolutely needs to be crafted and shared on a regular basis, like many Mexican dishes this is one that will help everyone gather around the dinner and have an amazing meal. Its quick to make and you can take a shortcut with pre-cooked, canned beans but it still won't hold as much water as freshly cooked and heated beans from the crockpot. That's not to say that it isn't alright to do this, but take some time out of your morning to just place the beans on "low" on the crockpot and cook until dinner time.

(Enfrijolada Ingredients)

• Soyrizo
• Chicken seitan(recipe follows)
• Corn tortillas(as many you have to fill dish)
• Enfrijolada Sauce(recipe follows)

(Enfrijolada Sauce Ingredients)

• 1 Pound of Dried Black Beans
• Salt, Pepper, Oregano (to taste)
• 1 Red Chili (optional)

(Enfrijolada Sauce Directions)

• Wash your beans and place into your slow cooker with the water for about 8 hours until fully soft.
• Let cool until room temperature then add in your other seasonings until you enjoy the taste.
• Set aside

(Chicken Seitan Ingredients)

• 1 cup of Vital Wheat Gluten
• 1/2 tsp Salt
• 1/2 tbl Chili Powder
• 2 tsp Garlic Powder and Pepper
• 1 tsp Vegetable Oil
• 1/2 cup Vegetable Broth

(Chicken Seitan Directions)

• Mix your dry together, then the oil and knead in the broth. Knead about 35 times then boil for 25 minutes
• slice into pieces and cook in a non-stick skillet with extra seasonings and chorizo.

(Assembly Directions)

• Heat your tortillas if they are more than a day old.
• Fill with chicken seitan and soyrizo, roll like a taquito.
• Nestle into a casserole dish that has been pooled with the bean sauce. Top with more bean sauce.
• Top with some vegan cheese mounted on top to make the sauce even more delectable.
• Bake at 400 degrees until cheese is browned.

Serve with some nice tomato salsa, white onions and a smile - everyone will enjoy! Be sure to scoop out the leftover bean sauce and cheese from the baked casserole dish because it is pure heaven!