School is already upon us. Early next week, school buses will be running, lunches and backpacks will be packed and students and teachers will return to the classroom once again.
Whenever I think of back-to-school season, I am reminded of Joe Fox (Tom Hanks) writing to Kathleen Kelly (Meg Ryan), telling her that he “would send her a bouquet of newly sharpened pencils” in the '90s movie "You’ve Got Mail." I imagine a few dozen yellow No. 2 pencils, perfectly sharpened and unused, tied together with a bow. I can almost smell that distinct pencil smell. Back to school, indeed.
As a mother of three school-aged children, back-to-school season means it’s time to get back into the regular routine and find some quick and easy weeknight meals to prepare for my family at the end of our busiest days. Something simple, but nutritious and satisfying, too.
There are those hurried days, with work and errands, sports practices and appointments, when busy parents come home with no plan for dinner, no time to stop at the store and no protein thawed from the freezer with which to make much of anything. I’ve been there. We’ve all been there. When that happens, this quinoa and egg enchilada skillet is a lifesaver. It's quinoa, black beans and corn baked under a layer of enchilada sauce, cheese and over-easy eggs. It makes a flavorful and hearty meatless meal for busy weeknights or for a more substantial weekend breakfast.
Quinoa and egg enchilada skillet
2 cups cooked quinoa
1 (15-ounce) can black beans, rinsed
1 cup corn
1 teaspoon cumin
½ teaspoon garlic powder
2 teaspoons extra-virgin olive oil
1 lime, juiced
salt and pepper
2 cups enchilada sauce
2/3 cup Colby jack cheese, grated
green onions, sliced
ripe avocado, sliced
hot sauce (like Tapatio)