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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.

Ingredients

  • 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

Directions

  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
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.

Ingredients

  • 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

Directions

  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