Directions

1. Preheat oven to 350ºF
2. In a pan heat 3 tablespoon of avocado oil on high
3. Add mushrooms and saute until all excess moisture has evaporated
4. Add green beans and cook for 1-2 mins
5. Add queso, coconut milk, cheese, and ¼ cup vegetable stock
6. Bring to a boil, stirring along the way to avoid scorching
7. Heat a cast-iron pan on medium-high and add ½ cup of coconut oil
8. Cut chickpea tortillas into thin strips and fry in oil until golden brown
9. Drain and
10. toss in a bowl with garlic powder, onion powder, 1 teaspoon salt, and pepper
11. Place green bean filling in a baking dish
12. Top with crispy tortilla chips and bake for 10 mins