For the Crispy Tortilla Bowls For The Taco Filling For The Dressing For the Salad

For The Tortilla Bowls

1. Preheat the oven to 200°C.
2. Use cooking spray to lightly coat both sides of a tortilla with oil. Drape it into a large oven safe bowl. Repeat for the remaining tortillas.
3. Bake until the tortillas are lightly browned around the edges, about 10 minutes. Remove the bowls from the oven and place them on a cooling rack. Allow to cool slightly then remove the tortillas.

For The Filling

1. Coat the bottom of a large skillet with oil and place it over medium heat until the oil is hot. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic, walnuts, cumin, ancho chile powder and cayenne pepper to the skillet. Cook the mixture for about 1 minute, stirring constantly.
3. Stir in the lentils, tomato sauce and soy sauce then simmer and cook the filling for about 10 minutes, stirring occasionally, until it begins to thicken.

For The Dressing

1. Place the avocado, milk, lime juice, garlic, cilantro, chives, and salt into a blender or food processor and blend until smooth.

Assemble the Salads

1. Divide the lettuce, cherry tomatoes, and olives among the tortilla bowls. Top each salad with filling, salsa, dressing, and any other taco fixings you'd like to use.