If you’re searching for a hearty and flavorful brunch dish that’s completely meat-free, look no further than these Baked Veggie Chilaquiles. Packed with fresh, nutrient-dense veggies, zesty salsa verde, and crispy tortilla chips, this recipe is sure to satisfy everyone around the table.

Baked Veggie Chilaquiles: The Ultimate Meatless Brunch Delight


  • 1 large red bell pepper, diced
  • 1 small red onion, diced
  • 2 cloves garlic minced
  • 3 cups kale or spinach leaves (chopped)
  • 15 oz canned black beans (drained and rinsed)
  • Juice of half a lime
  • Salt and pepper to taste
  • Two bags of your favorite tortilla chips
  • For the Salsa Verde:
  • Pickled jalapenos (to taste) OR one fresh jalapeno seeded.
  • One medium onion chopped.
  • One can Hatch brand green chilies.
  • Cloves garlic peeled.
  • Two tablespoons olive oil.


  1. Preheat your oven to 350°F. Line a baking sheet with parchment paper or coat it lightly with cooking spray.

  2. In a skillet over medium heat, sauté the peppers onions until softened slightly before adding in the garlic cloves followed by either the chopped kale/spinach mixture into the pan.When they have wilted down after about two minutes add in drained black beans and mix well.

  3. Give everything a good stir until they are evenly mixed together.After mixing transfer them into an oven-safe casserole dish.

4.Combine all ingredients for salsa verde(optional) using food processor except oil then emulsify while drizzling oil gradually unti smooth.

5.Pour about half of your homemade salsa verde on top of your veggie mixture.Add another layer consisting of one bag of tortilla chips in the dish. Repeat another layer of veggies & salsa then top it off with remaining tortilla chips.

6.Bake it in the oven for 10-15 minutes until everything is heated through and a little crispy.

  1. Serve your Baked Veggie Chilaquiles hot, garnished with lime wedges, cilantro, avocado or anything you desire!

Cooking time and temperature guidelines:

  • Preheat oven to 350°F
  • Cook time: 10 -15 minutes

My Pro-tips:

  1. If you prefer a bit of spice, add some diced jalapenos into the veggie mixture before baking.
  2. To make this dish even more indulgent, top with shredded vegan cheese before baking.

Seasoning Options:

If you want to season your Dish here are few seasoning option ideas which will work perfectly fine:
– Cumin powder
– Cayenne Pepper
– Smoked Paprika

Recommended Tools to Make this Recipe:

  1. Baking Sheet
  2. Skillet
    3.Oven Safe Casserole Dish

Baked Veggie Chilaquiles deliver all the flavors and textures that can confer that classic brunch experience without requiring any meat products whatsoever!


Can I make this recipe ahead of time?

Yes! One of the great things about this recipe is that it can be prepped ahead of time to save you some prep work on the day you plan to serve it. You can follow all the steps up until baking, then cover and refrigerate overnight or freeze if desired (just add a few extra minutes to the bake time if cooking from frozen).

What kind of tortilla chips should I use?

You want sturdy tortilla chips that will hold up under the sauce and veggies without getting too soggy or breaking apart. Look for thick-cut tortilla chips with ridges when possible as they will give you more structure in your dish.

Can I customize this recipe with different vegetables?

Absolutely! Feel free to swap out any veggies listed with your favorites or whatever you have on hand. Keep in mind that firmer vegetables like sweet potatoes may take longer to cook, so adjust cooking times accordingly. Also note that some juicier veggies like zucchini may release moisture during cooking which could impact texture – if using these types of vegetables consider roasting them separately beforehand to remove excess moisture before adding them into the casserole dish.

I hope these answers are helpful, let me know if there’s anything else I can assist with!