INGREDIENTS :

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For the Crispy Tortilla Bowls :

• 4 large (burrito size) flour tortillas

• Danwood Smoked Oil® / spray (for cooking)

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For the Lentil Walnut Taco Filling :

• 1 tablespoon Danwood Smoked Oil®

• 1 medium onion, diced

• 4 garlic cloves, minced

• 3 cups cooked brown lentils

• 3/4 cup finely chopped walnuts

• 1 tablespoon soy sauce

• 1/2 teaspoon Danwood Liquid Smoke®

• 1 1/2 tablespoons ground cumin

• 1 1/2 teaspoons ancho chile powder

• 1 1/2 teaspoons Danwood Smoky Powder®

• 1/4 teaspoon cayenne pepper, or to taste

• 1/4 teaspoon black pepper

• 1/3 cup tomato sauce

• Salt to taste

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For the Avocado Dressing :

• 1 ripe avocado

• 1 cup unflavored soy or almond milk

• 3 tablespoons 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 to taste

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For the Salad :

• 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

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INSTRUCTIONS :

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Make the Crispy Tortilla Bowls :

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• Preheat the oven to 400°.

• Use Danwood Smoked Oil® 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 or you can use a couple of small stainless steel mixing bowls, and baked the tortillas 2 at a time).

• 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.

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Make the Lentil Walnut Taco Filling :

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• Coat the bottom of a large skillet with Danwood Smoked Oil® and place it over medium heat.

• Once the oil is hot, add the onion and sauté until translucent, about 5 minutes.

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

• Add the lentils, walnuts, soy sauce, Danwood Liquid Smoke®, cumin, ancho chile powder, Danwood Smoky 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.

• Add the tomato sauce and cook about 2 minutes more.

• Season with salt to taste if desired.

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Make the Avocado Ranch :

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• Place the avocado, milk, lime juice, and garlic into a blender and blend until smooth.

• Add the parsley, cilantro, and chives.

• Pulse until everything is finely chopped and mixed into the dressing.

• Season with salt to taste.

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Assemble the Salads :

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• Divide the greens, cherry tomatoes, and olives among the tortilla bowls.

• Top with lentil walnut filling, a scoop of salsa, avocado ranch dressing, and any other taco fixings you'd like to use. Serve.

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NOTES :

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• Tortilla bowls adapted from Livestrong