At Betts, the chilaquiles plate starts with crisp corn tortillas layered in salsa verde and topped with two sunny-side-up eggs, pico de gallo, black beans, and goat cheese. The option to make the dish vegan by swapping the eggs and goat cheese for tofu gives it a flexibility that is unusual for this classic. Each forkful moves from crunchy tortillas to creamy beans and tangy cheese, with the runny yolks tying everything together. Diners often highlight how the fresh toppings and balanced heat keep it satisfying without feeling heavy.