Add avocado, sour cream, and salsa verde to a high speed blender attachment. Blend until smooth. Set aside.

In small pot be sure to reheat your vegan brisket as well as your pinto beans and melted cheese separately.

In a large serving dish arrange your first layer of chips at the bottom. Top with vegan cheeses shreds followed by half of your hot pinto beans and reheated brisket. Add half of your spicy pico de gallo and top with remaining chips. Layer the remaining ingredients on top of the chips, saving the jalapenos, cilantro and the avocado green chili sour cream for last. Drizzle your melted cheese over brisket*, beans, and chips. Top with remaining pico de gallo, sour cream, jalapenos and cilantro. Serve.