For the Tempeh:

• 16 ounces tempeh, cubed
• 1¼ cups vegan BBQ sauce

For the Cashew Lime Dressing:

• ⅔ cup raw cashews If using a high-speed blender, no need to soak. Otherwise, soak in hot water for 1 hour before blending.
• 1 clove garlic
• 2 tablespoon lime juice
• ¼ cup water
• ½ teaspoon fine sea salt
• 1 tablespoon cilantro leaves
• ½ teaspoon chipotle flakes, optional (adds spiciness)

For the Coleslaw:

• ¼ head green cabbage, shredded If preferred, sub 8 oz store-bought slaw mix for the cabbages and carrot.
• ¼ head red cabbage, shredded
• 1 large carrot, grated
• ¼ cup Oil-Free Vegan Mayo Or sub extra Cashew-Lime Dressing or store-bought vegan mayo.
• 1 tablespoon fresh lemon juice
• 1 teaspoon agave syrup or sugar, optional
• tiny pinch of celery seed

For the Ranchero Beans:

• 1 (15 oz) can Pinto Beans, rinsed and drained
• 2 tablespoon vegan BBQ sauce
• ½ teaspoon chili powder
• ¼ teaspoon cumin
• pinch of salt and pepper

Chips and Toppings:

• 10 ounces tortilla chips For WFPB/Oil-Free option use your favorite baked chips. See Notes section for a recipe link.
• 1 cup frozen corn, thawed or corn salsa
• 1 large handful cherry tomatoes, halved Sub pico de gallo for extra kick!
• 2 green onions, chopped
• handful cilantro leaves
• half of a small lime, cut into wedges