Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

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, 7-9 minutes. Don't worry if lentils are mushy; they will be mashed in a later step. While lentils cook, prepare ingredients.

Core tomato and cut into ¼" dice. Coarsely chop spinach. Mince garlic. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. In a mixing bowl, combine tomato, jalapeño (to taste), and ¼ tsp. salt. Set aside.

Once lentils are finished cooking, increase heat to medium and add spinach, garlic, chipotle seasoning, and ¼ tsp. salt. 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.

To make tortillas more pliable, wrap in a damp paper towel and microwave until warm, 30 seconds. Lay tortillas on a clean work surface. Divide filling equally in the center of each tortilla. Roll tortillas and place seam-side down.

Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Working in batches if necessary, add flautas to hot pan, seam-side down. Cook until browned on one side, 2-3 minutes. Gently roll to opposite side and cook until browned, 2-3 minutes. 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!