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Lentil Walnut Vegan Taco Salad in a Crispy Tortilla Bowl

Alissa
  • 35 minutes
  • Serves 4

INGREDIENTS

4

large (burrito size) flour tortillas

Oil mister or cooking spray

1 tbsp

olive oil

1

medium onion, (diced)

4

garlic cloves, (minced)

3 cups

cooked brown lentils

3/4 cup

finely chopped walnuts

1 tbsp

soy sauce

1/2 tsp

liquid smoke

1 1/2 tbsp

ground cumin

1 1/2 tsp

ancho chile powder

1/4 tsp

cayenne pepper, (or to taste)

1/4 tsp

black pepper

1/3 cup

tomato sauce

Salt

1

ripe avocado

1 cup

unflavored soy or almond milk

3 tbsp

lime juice

1

garlic clove, (minced)

1/2 cup

chopped fresh parsley

1/4 cup

chopped fresh cilantro

1/4 cup

chopped fresh chives

Salt

About 8 cups lettuce or your favorite salad greens

1 cup

cherry tomatoes, (halved)

1/2 cup

black olives

Your favorite salsa and taco fixings