We've all had the joy of the frozen dollar burrito, microwaved until just hot enough and then wolfed down to stave off starvation. This meal is that, but, let's say, 10 billion times better. Lentils are combined with spinach, garlic, chipotle seasoning, and gooey cheese and rolled in tortillas to make flautas. Crisped in a pan and topped with a tomato-y salsa (you can't get that in the frozen food aisle!), you'll never go back to your late-night snacks again.
Bring lentils and ¾ cup water to a boil in a medium pot.
Reduce to a simmer and cover. Cook until lentils are tender and water is absorbed, 7-10 minutes. Don't worry if lentils are mushy; they will be mashed in a later step.
While lentils cook, prepare ingredients.
Prepare Ingredients and Make Salsa
Core tomato and cut into ¼" dice.
Coarsely chop spinach.
Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
In a mixing bowl, combine tomato, jalapeño (to taste), and ¼ tsp. salt. Set aside.
Make the Filling
Once lentils are finished cooking, increase heat to medium and add spinach, garlic, and chipotle seasoning. If pot is completely dry, add 1 Tbsp. water.
Stir occasionally until spinach is wilted, 3-5 minutes. Lentils will mash as ingredients combine.
Remove from burner and stir in mozzarella.
Roll the Flautas
To make tortillas more pliable, wrap in a paper towel and microwave, 30-45 seconds.
Lay tortillas on clean work surface. Divide filling equally in the center of each tortilla.
Roll tortillas and place on a plate, seam side down.
Fry the Flautas
Place a large non-stick pan over medium heat and add 3 Tbsp. olive oil.
Working in batches if necessary, add flautas to hot pan, seam side down, and cook until lightly browned, 1-2 minutes on two sides. Replenish olive oil if necessary.
Remove from burner.
Plate dish as pictured on front of card, garnishing with sour cream, queso fresco (crumbling if necessary), and salsa. Bon appétit!