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Green Bean Casserole

Green Bean Casserole

Tags: dairy free, gluten free, grain free, paleo, queso, soy free, tortillas, vegan, vegetarian,

Estimated Time: 30 min

Servings: 8

Serious question: what’s Thanksgiving without a casserole? Sufficed to say, those who have never enjoyed the creamy delight of a green bean casserole may not know what they’ve BEAN missing! Sure, the joke landed a little better in our head, but the sentiment is true. Share this casserole with the ones you’re grateful for and leave the table full of love (and casserole)!


  • 4 cups Green Beans, blanched 
  • 1 cup Vegan Mozzarella (We Used Daiya) 
  • 1 cup Coconut Milk (canned)  
  • 1 Jar Siete Spicy Blanco Cashew Queso                                                    
  • ¼ cup Vegetable Stock 
  • 2 cup Bella Mushrooms, Sliced thinly 
  • 4 Grain Free Chickpea Flour Tortillas 
  • Coconut Oil 
  • 1 tbsp Onion Powder 
  • 1 tsp Garlic Powder 
  • 2 tsp Salt 
  • ½ tsp Pepper 


  1. Preheat oven to 350F.
  2. In a pan heat 3 tbsp 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 & toss in a bowl with garlic powder, onion powder, 1 tsp salt, and pepper.
  10. Place green bean filling in a baking dish.
  11. Top with crispy tortilla chips and bake for 10 mins.

Used in this Recipe

Spicy Blanco Cashew Queso Grain Free Chickpea Tortillas