A spicy mix of lentils and walnuts is served up over greens in a crispy tortilla bowl to make this scrumptious vegan taco salad!
Category: not set
Cuisine: not set
4 large (burrito size flour tortillas)
Oil mister or cooking spray
1 tablespoon olive oil
1 medium onion (diced)
4 cloves (minced)
3 cups cooked brown lentils
3/4 cup finely chopped walnuts
1 tablespoon soy sauce
1/2 teaspoon liquid smoke
1 1/2 tablespoons ground cumin
1 1/2 teaspoons ancho chile powder
1/4 teaspoon cayenne pepper (or to taste)
1/4 teaspoon black pepper
1/3 cup tomato sauce
Salt to taste
1 ripe avocado
1 cup unflavored soy or almond milk
3 tablespoons lime juice
1 clove (minced)
1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh chives
Salt to taste
About 8 cups lettuce or your favorite salad green
1 cup cherry tomatoes (halved)
1/2 cup black olives
Your favorite salsa and taco fixings
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