Guilt-free Enchiladas

I love Mexican food but I hate feeling guilty after eating it. Since my business is all about not regretting your meals I had to come up with a way to not regret enchiladas!


  • whole wheat tortillas

  • organic pico de gallo

  • Heidi Ho creamy cheese

  • Violife cheddar cheese

  • Potatoes

  • Organic Amy's refried black beans

  • Enchilada tomato sauce

  • Penzy's pico de gallo seasoning


Set the oven to 350 degrees. Boil white potatoes, drain, and top with the pico de gallo seasoning. Set the potatoes aside and get ready to assemble the enchiladas! Dollop two spoonfuls of refried black beans, one spoonful of spanish potatoes, one spoonful of pico de gallo, and a slice of jalapeno havarti cheese onto a whole wheat tortilla.  Roll the tortilla and place it in a parchment lined cookie sheet.  Continue doing this until all ingredients are gone or you have the desired amount of enchiladas.  Pour the enchilada tomato sauce on top and dollop the Heidi Ho cheese on top of the enchiladas. 

Bake at 350 degrees for 30 minutes. Pull from the oven and spread the cheese on top and sprinkle the pico de gallo seasoning on top.

Serve with guacamole and rose or margaritas!

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