Heat your corn tortillas in a skillet or microwave for about 30 seconds until they’re pliable.

In a pan over medium heat, sauté the finely chopped onion, garlic, and jalapeño until fragrant and translucent, about 5 minutes without adding oil.

Add rinsed brown lentils, 3 cups of vegetable broth, one can of fire-roasted tomatoes, and your vegan taco seasoning. Stir well and bring to a boil, then reduce heat and let it simmer covered for 30 minutes.

After 30 minutes, stir the mixture, adding the remaining tomatoes, and adjust with additional broth until it reaches a thick and hearty texture.

Place a generous spoonful of the lentil filling on one side of each tortilla. Roll them tightly, and lightly brush with fresh lime juice and a sprinkle of chili powder for extra flavor.

Preheat your air fryer to 400°F and cook the taquitos for 7-10 minutes until crispy and golden brown.

Alternatively, preheat your oven to 400°F, place the taquitos on a baking sheet, and bake for about 20 minutes or until crispy.