Saint Lucifer Quinoa Enchilada Bake
1 teaspoon of olive oil
2 cloves of garlic, crushed
1 1/4 cup of quinoa, rinsed and drained
1 8oz. can of tomato sauce
2 cups of chicken broth
1 1/2 teaspoon of cumin
1 teaspoon of St. Lucifer Jalapeno Table Spice #13
1 small can of chilies in adobo sauce
1 can of black beans, drained and rinsed
1 cup of frozen, thawed corn
1/4 cup of fresh cilantro, plus 2 tablespoons for garnish
2 cups of shredded Mexican cheese, or other shredded cheese
1/2 cup of sour cream (optional)
1 Hass avocado, diced
1 fresh jalapeno, seeded and sliced
3 scallions, green parts chopped
Kosher salt and black pepper to taste
Preheat oven to 400 degrees Fahrenheit.
Lightly spray a 9x12 casserole pan with oil.
In a medium saucepan, cook the quinoa with 1 3/4 cups of broth, per package directions. When cooked, fluff with fork and set aside.
In a small saucepan heat the olive oil over medium low heat. Add the garlic and saute until golden, 1-2 minutes. Add the tomato sauce, 1/2 teaspoon of salt, cumin, 1/4 cup broth, chilies in adobo sauce, and St. Lucifer Jalapeno Table Spice #13. Bring to a boil and simmer for 3-4 minutes. If too thick, add 2 tablespoons of water, to thin out.
In a large mixing bowl combine the cooked quinoa, green chilies, corn, black beans, and 1/4 cup of cilantro. Stir in 1 cup of cheese and mix well. Place into the casserole dish and spread out. Top with the enchilada sauce and remaining cheese.
Cover with foil and bake until hot and the cheese is melted, about 20-25 minutes.
To serve, top with avocado, jalapenos, scallions, and cilantro. Cut into 6 pieces, lasagna style, top the slices with sour cream (optional), and serve right away.
OPTIONAL - rotisserie shredded chicken can be added to the dish, at step 5.
Download Printable Recipe Here