Lentil Walnut Taco Meat:

• 1/2 cup lentils, cooked according to package directions (about 1 cup cooked)
• 3 tbsp oil
• 1 cup onion, diced
• 1 tbsp jalapeño, minced
• 1 cup mushrooms, finely diced
• 1 tbsp lime juice
• 1/2 cup raw, unsalted walnuts, chopped
• 1/2 tsp Kosher salt
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin

Salad ingredients: 

• 1 head of romaine lettuce, chopped
• 3/4 cup cherry tomatoes, halved
• 1 15 oz. can pinto beans, drained and rinsed
• 1/2 cup cooked corn (we used frozen)
• Tortilla strips*
• 1 medium avocado, diced
• Shredded vegan cheese
• Optional: cilantro and green onions
• 1/2 of a thinly sliced red onion (pickled or raw) 

Lime Cumin Vinaigrette:

• 1/3 cup avocado (or olive) oil
• 1/4 cup lime juice
• 2 tsp agave nectar
• 1 1/2 tsp lime zest
• 1/2 tsp kosher salt
• 1/2 tsp cumin
• 1/4-1/2 tsp red pepper flakes
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder