Ninja-Fied King Ranch Casserole

Wicked Healthy

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  2. 2 Cups / 200g butternut squash, raw
  3. 1.5 Cups / 150g raw cashews, soaked for at least an hour and drained
  4. 18-10 Garlic cloves
  5. 1 Tbsp coarse salt
  6. 2 Tbsp rice vinegar
  7. 1 Tbsp white miso, heaping
  8. 1 Tbsp nutritional yeast
  9. 1 tsp cumin
  10. 1 tsp chilli powder
  11. 1/4 tsp white pepper
  12. 1/2 sliced jalapeño (red or green)
  13. 1/2 tsp coarse salt
  14. 1/2 tsp smoked paprika
  15. 3/4 Cup / 180ml almond milk
  16. 1/4 Cup / 50g canned vegan chilli
  18. 12 corn tortillas, cut in half
  19. 1 bunch Swiss chard, washed, rinsed and chopped
  20. 1 tin diced tomatoes
  21. 1 medium onion, diced
  22. Large bunch of chopped parsley, lightly packed
  23. 2 Cups / 400g black beans, cooked
  24. 1 avocado, sliced
  25. 1 Cup / 200g crumbled or roughly chopped tortilla chips
  27. 2 medium tomatoes, diced
  28. 1 small red onion, diced
  29. 1 jalapeño, seeds removed, rinsed and diced
  30. 1 lime, juiced
  31. Small handful of chopped cilantro, lightly packed
  32. 1/2 tsp coarse salt
  34. Small bunch of picked cilantro leaves, lightly packed
  35. sliced jalapeño
  36. lime wedges
  37. TO SERVE:
  38. Cooked brown rice (for the side, if desired)
  39. extra tortillas and chips
  40. hot sauce (we always have plenty on the table)

Say hello to our Ninja-fied King Ranch Casserole, with green chile cashew queso, black beans, jalapeño, salsa & herbage … our healthy spin on a southwestern classic!

Recipe courtesy of Wicked Healthy, for Veganuary
Imagery © Derek Sarno
Find more great-tasting recipes on the Wicked Healthy website.


Serves 4 or more


To make the Green Chile Cashew Cheeze

  • In a small saucepan, add butternut squash, cashews, garlic and 1 tablespoon salt. Cover with water and bring to a slow boil over a medium-high heat for 10 minutes until butternut is completely cooked. Remove from heat to cool, drain and add mixture to a high-speed blender.
  • Add in remaining ingredients (except the chilli) and blend for 3-4 minutes until wicked smooth, then add the chilli and pulse for 5 seconds to incorporate but still leave it chunky.

When you are ready to assemble the casserole

  • Preheat oven to 350 degrees.
  • Lightly but evenly spray a 9 x 13-inch casserole dish with oil. Layer 1/3 of the tortillas in the bottom, then top with 1/3 of the chopped chard. Combine the tomatoes, onion and parsley and layer 1/3 of that mixture, 1/4 of the green chile cashew cheeze, 1/3 of the black beans and 1/3 sliced avocado, so it’s evenly distributed. Repeat process two more times. Evenly add remaining Cashew Cream to the top and bake, uncovered, for 1 hour, or until bubbly and golden brown. Add the crumbled tortilla chips on the top and bake for an additional 5 minutes, keeping an eye on it to ensure they just turn slightly golden and do not burn.
  • While the casserole is baking, make the salsa pico by gently mixing all of the ingredients together in a medium bowl. Set aside.
  • Once bake time is done, remove casserole from the oven and let it sit for 10 – 15 minutes before serving.

To serve

  • Top with a few tablespoons of the fresh Salsa Pico (save some for the side) fresh cilantro, jalapeño, lime wedge and brown rice, tortilla chips and hot sauce as desired.


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