For the Salsa:
- 12 oz (355 ml) cups salsa verde, divided 1/2 cup remainder
- 1 1/2 cups cashews, soaked for at least 1 hour in hot water, or overnight
- 1 tablespoon nutritional yeast
- 2 cups (475 ml) vegan chicken-flavored broth (or sub vegetable broth)
- 1 bunch cilantro, divided
For the Filling and Casserole:
- 1 tablespoon avocado oil
- 1 red onion, diced
- 3–5 cloves garlic, minced
- 2 jalapenos, diced; remove seeds for mild heat
- 1 teaspoon cumin
- 1/2 teaspoon kosher or sea salt
- 8 ounces (225 g) cremini mushrooms
- 1 small zucchini, diced
- 1 cup (130 g) frozen corn, thawed
- 2 15-ounce (425 g) cans pinto beans, drained and rinsed
- 4 ounces (113 g) baby spinach
- 24–26 corn tortillas
- 1 cup (115 g) vegan mozzarella cheese (optional)