Start by heating corn tortillas to keep them pliable—simply pop them in the microwave for about 10 seconds.

In a non-stick pan, sauté diced onion, minced garlic, and chopped jalapeño over medium heat for about 5 minutes until softened.

Next, add the brown lentils, 3 cups of vegetable broth, one can of fire-roasted tomatoes, and vegan taco seasoning. Bring to a boil, then cover and let it simmer for 30 minutes.

After simmering, stir in the second can of fire-roasted tomatoes and adjust the mixture consistency with more broth if necessary. Let it cool slightly.

Take a warmed tortilla, place about 4 tablespoons of the lentil filling near one edge, and tightly roll it up.

Brush each taquito with fresh lime juice and sprinkle with chili powder.

For crispy taquitos, air-fry at 400°F for 7-10 minutes or bake at 400°F for about 20 minutes.

Once cooked, serve warm with salsa, hot sauce, and vegan sour cream.