Pico de Gallo(diced tomatoes, white onion and parsley/cilantro, lime juice, salt + pepper)
Your Favorite Guacamole
Vegan Sour Cream(tip: thin slightly with water to use in the squeeze bottle)
In a saute pan, add the oil and onion. Saute until translucent. Add the garlic, cooking only for a minute. Add the remaining ingredients for the barbecue sauce and cook until the sugar has dissolved and everything is well incorporated.
Prepare the Veggie Pulled Pork according to the package instructions straight from the freezer in a saute pan with a few tablespoons of water. Allow to brown slightly on the edges and then add the barbecue sauce. Toss to coat.
In a grill-safe pan, layer the tortilla chips, beans, corn, veggie pulled pork and vegan cheese. I did two layers, but if your pan can accommodate, feel free to do three.
Close the grill lid to let the cheese melt.
Finish with your toppings. I like to serve more of everything on the side as well, including the barbecue sauce and vegan sour cream (keep this chilled if outdoors).