Back to School Easy Dinner Recipe ~ Vegetarian Skillet Enchiladas

Well I am off to do a cooking demo at Williams Sonoma for back to school! I am so excited about this demo, because it helps me to reminsice about when my sons were in elementary school and I prepared their lunches and scrambling around trying to figure out what we would have for dinner after a long and busy day. Fast forward my sons are both grown up and I have two beautiful grandkids, but I still get in the kitchen and make lunches and easy recipes for when they are over. Here’s one of my favorites. I hope you and your family will enjoy!!

Vegan Enchiladas, just use vegan cheese, instead of regular cheese.
You can also
add chicken.
Photo by Ella Olsson on

Skillet Vegetarian Enchiladas


  •  1 tablespoon olive oil
  •  1/2 onion chopped
  •  1/2 poblano pepper seeds removed and chopped
  •  1 red bell pepper seeds removed and chopped
  •  1 small zucchini chopped
  • 1 small yellow squash
  •  2 cloves garlic minced
  •  1 cup fresh or frozen corn
  •  15 oz black beans canned, rinsed and drained
  •  1 tablespoon chili powder
  •  1 teaspoon ground cumin
  •  1/2 teaspoon smoked paprika
  •  1 teaspoon sea salt
  •  1/4 teaspoon black pepper
  •  1/2 juice of lime
  •  20 oz green enchilada sauce
  •  8 corn tortillas cut into thick strips


Preheat Oven to 450. 

  • Chop up all of your veggies. The veggies can be prepped ahead of time. Use a large, oven-safe skillet. Heat the olive oil over medium heat and add your veggies, sauté for 4 to 5 minutes, or until vegetables are tender. Stir in the garlic and cook for an additional minute or two. Add in the corn, black beans, spices, and lime juice and stir to incorporate all the ingredients.
  • Stir in half of the sauce into the skillet and add the corn tortilla strips and gently stir, try not to tear the strips. Pour in the remaining enchilada sauce and stir until all of the tortilla strips are covered in sauce. Cook for 2 to 3 minutes or until sauce thickens a little. Add in 1 cup of the shredded cheese and stir until the cheese is melted in. Top with the remaining 1 cup of shredded cheese.
  • Place the skillet in a 450-degree F oven and cook for 5 minutes or until the cheese on top is melted. Remove from the oven and let the enchiladas sit for 5 minutes
  • Garnish skillet enchiladas with cilantro and avocado. Serve warm.
  • The enchiladas will keep in the fridge for up to 5 days. You can also freeze the enchiladas. Cool completely and place in a freezer container. Freeze for up to 2 months. Defrost and reheat in the oven.

Need a quick and easy dessert, try this

Another easy dish to whip up for back school is my pasta dish:

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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