St. Lucifer Quinoa Enchilada Casserole Bake

St. Lucifer Quinoa Enchilada Casserole Bake


  • 1 teaspoon of olive oil
  • 2 cloves of garlic, crushed
  • Cooking spray
  • 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 
  • 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 400F.
  • 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 sauté 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
  • 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.

Older Post Newer Post