Introduction
Ever have one of those nights where you just want to throw something cozy and comforting into the oven and call it a win?
Enter this vegan King Ranch Casserole—a total game changer for busy weeknights or lazy weekends when you’re craving something hearty but don’t want to wrestle with a million pots and pans.
It’s like the plant-based answer to a warm hug from the inside out, without any of the fuss or guilt.
Think layers of goodness that sneak in flavors you didn’t even know you were missing (spoiler: it’s not your average casserole).
So, if you’re ready to impress your taste buds without breaking a sweat, this dish is your new best friend.
Warning: your non-vegan pals might try to claim it as their own—don’t say we didn’t warn you!
Ingredients
- 2 Cups / 200g butternut squash, raw
- 1.5 Cups / 150g raw cashews, soaked for at least an hour and drained (soak it to rock it!)
- 18-10 Garlic cloves
- 1 Tbsp coarse salt
- 2 Tbsp rice vinegar
- 1 Tbsp white miso, heaping (miso magic!)
- 1 Tbsp nutritional yeast
- 1 tsp cumin
- 1 tsp chilli powder
- 1/4 tsp white pepper
- 1/2 sliced jalapeño (red or green)
- 1/2 tsp coarse salt
- 1/2 tsp smoked paprika
- 3/4 Cup / 180ml almond milk
- 1/4 Cup / 50g canned vegan chilli
- 12 corn tortillas, cut in half
- 1 bunch Swiss chard, washed, rinsed and chopped
- 1 tin diced tomatoes
- 1 medium onion, diced
- Large bunch of chopped parsley, lightly packed
- 2 Cups / 400g black beans, cooked
- 1 avocado, sliced
- 1 Cup / 200g crumbled or roughly chopped tortilla chips
- 2 medium tomatoes, diced
- 1 small red onion, diced
- 1 jalapeño, seeds removed, rinsed and diced
- 1 lime, juiced
- Small handful of chopped cilantro, lightly packed
This casserole’s ingredient list reads like a love letter to plants—packed with creamy cashews, zesty jalapeños, and a hearty splash of black beans.
Whether you’re a seasoned vegan or just here to flex your flexitarian muscles, this dish has got your back with flavors that say “you don’t need meat to party!”
How to Make It
Alright, let’s plunge into crafting this Ninja-Fied King Ranch Casserole that’s basically a fiesta in a baking dish. Start by whipping up that luscious green chile cashew queso – it’s a game-changer. Toss 2 cups of raw butternut squash and 1.5 cups of soaked raw cashews into your blender, along with the 18-10 garlic cloves (yes, that’s a serious garlic party), a tablespoon of coarse salt, 2 tablespoons of rice vinegar, a heaping tablespoon of white miso, a tablespoon of nutritional yeast, and all the smoky, spicy goodness like cumin, chili powder, smoked paprika, and a half sliced jalapeño.
Blend that bad boy up with 3/4 cup of almond milk and a quarter cup of canned vegan chili until it’s silky smooth and ready to rock your taste buds.
Now, let’s build that casserole magic. Grab 12 corn tortillas (cut in half because no one wants a giant tortilla monster), and layer them up with a mix of chopped Swiss chard, a tin of diced tomatoes, a medium diced onion, and a generous handful of chopped parsley. Don’t forget to sprinkle in 2 cups of cooked black beans for that hearty, protein-packed punch.
Once your layers are looking like a colorful plant-based masterpiece, slather on that green chile queso you just blitzed. Top it off with a cup of crumbled tortilla chips for some crunch—because texture is everything, friends.
Before you pop it into the oven, whip up a quick salsa pico to brighten things up. Dice 2 medium tomatoes, a small red onion, and a jalapeño (seeds out unless you’re feeling daring), then toss them with the juice of one lime and a small handful of chopped cilantro.
This fresh salsa will add a zesty zing that complements the cheesy goodness perfectly. Once your casserole is baked and bubbly, slice up an avocado to crown your creation—because everything’s better with avocado, right?
Serve it up, sit back, and bask in the glory of your vegan comfort food triumph. Your taste buds (and maybe your guests) will thank you.
Bonus Tips
- Double the cashew queso if you’re feeling extra saucy—because who doesn’t want to swim in vegan cheesy goodness?
- Swap Swiss chard for kale if you want to pretend you’re eating a salad disguised as comfort food.
- Crumble those tortilla chips on top like confetti at a party—because every casserole deserves a crunchy celebration!
Why You’ll Love It
This Ninja-Fied King Ranch Casserole is like a flavor fiesta that crashes your weeknight dinner with zero drama.
It’s got that perfect “wow, did I really just make this?” vibe, all while being 100% plant-powered and proudly vegan.
Plus, it’s forgiving enough for your first kitchen rodeo but fancy enough to impress your most skeptical carnivore friends.
Who knew plant-based could sneak up on you with such a knockout punch of taste and cozy comfort?
Nutritional Info
These are estimated values.
Calories: 450
Protein: 28 g
Carbohydrates: 35 g
Fat: 18 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
