Veggie Stuffed Enchiladas


  • Sprouted whole wheat wraps- 8

  • 1 Yellow bell pepper

  • 1 Red bell pepper

  • 1 yellow summer squash

  • 1 zucchini

  • 1 cup of mushrooms

  • 1 package of red simmer enchilada sauce

  • 1 package of Heidiho spicy chia cheeze

  • 1 package of guacamole

  • 3 tbsp of olive oil

  • 3 tbsp of Penzy's pico de gallo seasoning

Heat the oven to 375 degrees. In a large saucepan heat 3 tbsp of olive oil. Chop all of the bell peppers, squash, and zucchini. Add all of the vegetables to the saucepan and cook until tender. Remove the sauce pan from heat. Spoon out the vegetables into the whole wheat wraps. Roll the wraps up and then place in a parchment lined cooking dish. Do this until you run out of veggies or wraps. Drizzle the enchilada sauce over the top of the enchiladas. Dollop spoonfuls of heidiho chia cheeze on top of the enchilada sauce. 

Place the enchiladas in the oven and cook for 15 minutes. Set the oven to broil and broil for 3 minutes or until the edges of the enchiladas or browning. Remove the enchiladas from the oven and spread the melted cheese across all of the enchiladas. Serve the enchiladas with guacamole. 

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