The rich cashew cheeze is seasoned with smoked paprika and miso, balanced out with the perfect amount of acidity to create a creamy-silky plant-based queso with chunks of hatch green chiles. Loaded with hearty greens, tomatoes, and black beans layered in the middle, everything goes on top of halved tortillas similar to a Mexican-inspired style lasagna. When preparing, keep in mind you’ll be dividing your components into thirds so you can get beautiful even layers of ingredients and flavor that bake consistently, giving you a wicked awesome, plant-forward version of this Southwestern classic.
We’re also making our own Salsa Pico here because making yer own is better than any of that crap you can buy in a jar. Fresh tomatoes, red onion, jalapeño, lime, cilantro, and salt are combined and sit out at room temp while your casserole bakes for an hour or so. This simple mix adds a punch of freshness to the richness of the casserole and makes enough to have plenty on the side.