Veggie Nacho Bowl

1: Quickly pulse walnuts in a blender until they are in crumbles similar to crumbled chorizo. (You can also crumble by hand.)

2: Heat olive oil over medium heat.

3: Sauté crumbled walnuts until they begin to soften and brown, about 4–5 minutes. Watch closely to ensure they do not burn.

4: Mix in taco seasoning packet and cook for about 1 more minute.

5: Preheat oven to 350 degrees F.

6: Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges.

7: Toss wedges with olive oil, sea salt, chili powder, pepper, and lime juice.

8: Arrange wedges in a single layer on rimmed baking sheets.

9: Bake for 7 minutes, then flip wedges over and bake for 7 more.

10: Remove from oven and let cool. Tortilla chips will continue to crisp as they cool down.

11: Mix all ingredients for vegan sour cream together until well combined.