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
- ½ 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
- Preheat oven to 400
- Heat a non-stick pan over medium heat and cook pepper, leek and corn until just beginning to soften
- Add zucchini & black beans – mix well and cook about 2 minutes
- Put ½ cup enchilada sauce in the bottom of a 9 inch cast iron pan or an 8x8 Pyrex dish
- Top with ½ the tortilla chips, half the veggie mixture and ½ of the cheese - repeat layering
- Bake in oven until top is melty, bubbly and delicious
- When ready, fry eggs and serve chiliquiles with an egg on top
TIP: this mix could be used for a veggie fajita, enchilada or veggie tacos.
WANNA SEE SAM MAKE THIS?
