1-Gathering and Prepping Ingredients: Start by getting your ingredients ready, as this makes the process smooth and fun. You’ll need to cook 1 cup of dry lentils to get 2 cups cooked, which forms the heart of the dish. Once you have everything lined up, the steps flow easily, taking just about 10 minutes to prep and 30 minutes total.

2-First, heat 1 tablespoon of olive oil in a pan over medium heat. Add 1 medium finely diced white or yellow onion and sweat it for 4-5 minutes until it turns translucent. This step builds a solid flavor base, so don’t rush it.

3-Cooking the Spiced Mixture: Next, toss in 1-2 minced garlic cloves and the spice mix, which includes 1 tablespoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon dried oregano, 1 1/2 teaspoons ground cumin, 1/2 teaspoon paprika, 1 teaspoon sea salt, and 1 teaspoon black pepper. Cook this for about a minute to bloom the spices, which really amps up the taste.

4-Then, stir in the 2 cups of cooked lentils and 1/4 cup of vegetable broth. Gently mash the mixture until it looks like ground meat, and keep cooking until it’s heated through. If it gets too dry, add a bit more broth to keep it moist.

5-Assembling and Serving: Warm your corn or flour tortillas separately in a dry skillet for a minute or so. Fill them with the lentil mixture and top with shredded lettuce and sliced jalapeños for a fresh crunch. Serve right away to enjoy the best flavors and textures.