I always get a little giggle inside when people say to me that my family must be so spoiled with all of the gourmet food I cook them because, the honest truth is even though I am a chef, I have the same back-to-school dinnertime challenges as everyone else. I work as a food stylist and recipe developer (I actually met Lisa working on her last book project Fast & Fabulous!) and sometimes after long days cooking and making food look pretty on photo shoots, the last place I want to be when I get home is the kitchen. So when Lisa asked if I would like to share an easy back-to-school recipe on her blog, I knew this would be a good opportunity for me to create another quick, healthy recipe for my own family too.
I love southwestern flavors, and these vegetarian sweet potato and black bean enchiladas are super simple to make, satisfying and big on flavor. Using feta cheese as a substitution for the traditional Mexican Cotija makes this a very pantry-friendly meal.