Smoky Adobo and Pickled Nopal Garden Bake

Introduction

Hey there! This morning at the market, the air smelled like ripening stone fruit and salty sea breeze. I found these incredible nopales and vibrant Central Valley chiles that just begged to be transformed into something cozy yet bright. This bake is my take on a pickled casserole—think of it as a coastal California chilaquiles hybrid, layering smoky adobo heat with the sharp, refreshing pop of pickled cactus and citrus-soaked onions. It is unfussy, generous, and tastes exactly like a sunlit afternoon in Ojai.

Ingredients

• 12 corn tortillas, charred over an open flame and torn into large pieces
• 2 cups black beans, cooked with epazote and a pinch of sea salt
• 1 cup pickled nopales (cactus paddles), drained and sliced
• 1 large red onion, thinly sliced and quick-pickled in lime juice and sea salt
• 2 cups roasted tomatillo and adobo sauce
• 1 cup summer squash, thinly sliced into rounds
• 2 poblano peppers, roasted, peeled, and deseeded
• 1/2 cup cashew lime crema (soaked cashews blended with lime juice and water)
• 1/4 cup fresh cilantro, roughly chopped
• 2 tablespoons Sonoma olive oil
• 1 teaspoon smoked paprika
• Flaky sea salt and toasted pepitas for garnish

Instructions

1. Preheat your oven to 375F and lightly grease a rustic ceramic baking dish with olive oil.
2. In a large bowl, toss the charred tortilla pieces with half of the tomatillo adobo sauce until lightly coated.
3. Spread half of the soaked tortillas across the bottom of the dish to create a sturdy base.
4. Layer on the black beans, roasted poblano strips, and the sliced summer squash.
5. Scatter half of the pickled nopales and half of the pickled red onions over the vegetables for that signature tang.
6. Add the remaining tortillas and pour over the rest of the adobo sauce, ensuring everything is well-moistened but not drowning.
7. Bake for 25-30 minutes until the edges are golden and the sauce is bubbling and concentrated.
8. Remove from the oven and let it rest for five minutes.
9. Drizzle generously with cashew lime crema and top with the remaining pickled nopales, onions, fresh cilantro, and a handful of toasted pepitas.
10. Finish with a splash of bright verjus or an extra squeeze of Ojai citrus before serving.

Pull this out of the oven when the edges are crisp and the kitchen smells like a dream. Serve it family-style on the patio with a chilled glass of verjus or a crisp Santa Barbara sauvignon blanc. It is more than a meal; it is a celebration of the season. Enjoy every bite!

Emily