Lentil Walnut Vegan Taco...Lentil Walnut Vegan Taco Salad in a Crispy Tortilla Bowl

Lentil Walnut Vegan Taco Salad in a Crispy Tortilla Bowl is a dairy free main course. This recipe makes 4 servings with 614 calories, 24g of protein, and 32g of fat each. For $4.17 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. Many people made this recipe, and 1760 would say it hit the spot. It is brought to you by Connoisseurus Veg. A mixture of lime juice, olives, tomato sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 85%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Ultimate Green Taco Wraps with Lentil-Walnut Taco Meat (Vegan + Gluten-Free), Taco salad in a baked tortilla bowl, and Mini Shredded Beef Taco Salad in Crispy Corn Tortilla Cups.

Ingredients

Cooking Instructions

1. 01

   Make the Crispy Tortilla Bowls

2. 02

   Preheat the oven to 40

3. 03

   Use a mister or cooking spray to lightly coat both sides of a tortilla with oil. Drape it into a large oven safe bowl, or you can use a tortilla bowl pan. Repeat for the remaining tortillas. (You can work in batches if you need to. I used a couple of small stainless steel mixing bowls, and baked the tortillas 2 at a time).

4. 04

   Bake until the tortillas are lightly browned around the edges, about 12 minutes. Carefully remove the bowls from the oven and allow to cool for a couple of minutes before removing the tortillas.Make the Lentil Walnut Taco Filling

5. 05

   Coat the bottom of a large skillet with oil and place it over medium heat. Once the oil is hot, add the onion and saut until translucent, about 5 minutes.

6. 06

   Add the garlic and saute 1 minute more, until very fragrant.

7. 07

   Add the lentils, walnuts, soy sauce, liquid smoke, cumin, ancho chile powder, cayenne pepper, and black pepper to the skillet. Cook until the mixture dries up a bit, about 5 minutes, flipping occasionally and very gently with a spatula.

8. 08

   Add the tomato sauce and cook about 2 minutes more. Season with salt to taste if desired.Make the Avocado Ranch