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WellnessIQ / About / Team / Jamie Bindra

Jamie Bindra

Jamie Bindra

Wellness Strategy Manager

On the Clock

Jamie has worked in the health and wellness arena for over 15 years. She has worked for Cleveland Clinic, to implement a safety event reporting system throughout the entire health system. She assisted with many process improvement initiatives to increase safety measures for patients and hospital caregivers. She has also worked for a sizable financial company where she managed large quarterly budgets. Jamie is also a certified health coach. She has given numerous health and wellness presentations for corporate wellness programs to teach individuals how to live a healthier lifestyle.

Off the Clock

On Jamie’s downtime, she loves to cook, take a spin class on her Peloton, work on her garden, downhill ski, hike, travel, and read a good novel. She loves to wind down her evening with a good book with a genre that could range anywhere from thriller, a beach read, or to historical fiction. She is a foodie and is always looking for new and fun restaurants to try in the Cleveland area. Jamie and her husband, Akhil have 2 teenage daughters, Arya and Amiya.

Fun Fact/Unique Skill:

Jamie was born on New Year’s Day and was the first baby born in Cleveland on the day she was born. This news made it to the Cleveland Plain Dealer newspaper!


  • 2 - 15 oz cans of enchilada sauce
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 – 15 oz can of black beans, drained
  • 40-60 corn tortilla chips
  • 2 cups shredded monterey jack cheese
  • 3-4 eggs

Toppings (optional):

  • Sliced avocado
  • Diced red onion
  • Chopped scallions
  • Cilantro
  • Crumbled queso fresco



  1. Preheat oven to 425 degrees.
  2. In a large oven-safe skillet, stir the enchilada sauce, garlic, chipotle peppers and spices over medium heat until it comes to a simmer.
  3. Remove half the sauce from the pan (I just stick mine in a glass liquid measuring cup) and set aside. Add drained black beans. Add half the tortilla chips to the pan and toss them around a little to coat them in the sauce. Smooth into a single layer (it doesn't have to be at all perfect - you just don't want a small mountain in the middle) and cover with half the grated cheese. Add the other half of the chips, cover with the sauce you set aside and then sprinkle on the second half the grated cheese.
  4. Carefully break your eggs on top of the chips and place the whole pan in the oven to cook for about 5-10 minutes, until the cheese is bubbling and the egg whites are opaque and the yolks are still a little runny.
  5. Remove and serve immediately with the toppings of your choice.