For the Lentil-Walnut Taco Filling:

• 1 tablespoon olive oil

• 1/2 cup finely chopped onion

• 2 cloves garlic, minced

• 1 cup cooked brown or green lentils

• 1/2 cup raw walnuts, finely chopped or pulsed in food processor

• 2 tablespoons tomato paste

• 1 tablespoon soy sauce

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• Salt and pepper, to taste

• Splash of water as needed

For the Vegan Nacho Cheese:

• 1/2 cup raw cashews (soaked if needed)

• 1/2 cup water

• 2 tablespoons nutritional yeast

• 1 tablespoon lemon juice

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon turmeric

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon salt

• 1 teaspoon hot sauce (optional)

Other Crunchwrap Layers:

• 4-6 large flour tortillas (burrito-size)

• 4-6 small crunchy tostadas or tortilla chips

• 1 cup shredded lettuce

• 1 diced tomato

• 1 avocado, sliced or mashed

• Vegan sour cream (optional)

• Cooking spray or oil for pan