Cut potatoes into ¼"-thick wedges and pat dry. Place on prepared baking sheet and top with 1 Tbsp. olive oil, 1/4 tsp. salt, chile and cumin rub, and a pinch of pepper. Massage oil and seasoning into potatoes and spread into a single layer.

Roast in hot oven until golden brown and tender, 25-30 minutes, flipping once halfway through.

While fries roast, continue recipe.

Cut tempeh width-wise into 1/4"-thick slices.

In a mixing bowl, combine slaw mix and dressing (to taste). Set aside.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add buns, cut side down, to hot pan. Toast until lightly browned, 1-2 minutes.

Remove from burner. Transfer buns to a plate. Wipe pan clean and reserve.

Return pan used to toast buns to medium heat and add 1 tsp. olive oil. Add tempeh to hot pan and cook until tempeh starts to brown and reaches a minimum internal temperature of 160 degrees, 2-3 minutes per side.

Add enchilada sauce to hot pan and bring to a simmer.

Once simmering, stir until sauce is thickened and tempeh is coated, 3-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping bottom buns with 3-4 tempeh slices, half the cheese, then 3-4 more tempeh slices. Tempeh layers should be perpendicular to one another--like Jenga pieces! Top with remaining cheese and slaw. Spread guacamole on top bun. Bon appétit!