Ingredients:
- 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
Directions:
- 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.