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Vegetable Chilaquiles
...in your mind.
Vegetable Chilaquiles

Vegetable Chilaquiles

Serves 6 - Stupidly good all veggie version of chilaquiles. But trust me – it’s so good even your carnivore friends will eat the hell out of it.


  • 1 red pepper, diced small
  • 1 small leek (white & light green parts only) thinly sliced
  • 1 15 oz can whole kernel corn, drained
  • 1 large or 2 small zucchini, diced medium
  • 1 15 ounce can black beans, drained
  • 1/2 teaspoon each garlic powder, cayenne, Kosher salt and cumin
  • 1 cup green enchilada sauce
  • 6 cups, or 6 big handfuls tortilla chips
  • 2 cups Monterey Jack cheese, shredded
  • 6 eggs


  1. Preheat oven to 400
  2. Heat a non-stick pan over medium heat and cook pepper, leek and corn until just beginning to soften
  3. Add zucchini & black beans – mix well and cook about 2 minutes
  4. Put 1/2 cup enchilada sauce in the bottom of a 9 inch cast iron pan or an 8x8 Pyrex dish
  5. Top with 1/2 the tortilla chips, half the veggie mixture and 1/2 of the cheese - repeat layering
  6. Bake in oven until top is melty, bubbly and delicious
  7. When ready, fry eggs and serve chiliquiles with an egg on top