About 8 cups lettuce or your favorite salad greens
Your favorite salsa and taco fixings
Make the Crispy Tortilla Bowls
Preheat the oven to 400°. 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).
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
Coat the bottom of a large skillet with 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 saute 1 minute more, until very fragrant.
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. Add the tomato sauce and cook about 2 minutes more. Season with salt to taste if desired.
Make the Avocado Ranch
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.
Assemble the Salads
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.