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Begin by draining the lentils and reserving the liquid, known as aquafaba. Rinse the lentils under cold water and set them aside.
To create the aquafaba cream, squeeze the juice of a whole lime into a bowl, add sea salt, and blend using an immersion blender until the mixture is emulsified.
Chop the cilantro and mix it into the aquafaba cream. Transfer this mixture into a squeeze container and place it in the refrigerator.
Wash and shred two carrots using a food processor, then combine them with the drained lentils.
In the lentil mixture, add a tablespoon each of chia seeds, coconut oil, soy sauce, and tomato paste, then pulse to mix everything together.
Spread the lentil mixture onto a baking sheet lined with parchment paper and bake in a preheated oven at 350 degrees Fahrenheit for about 20 minutes.
In a nonstick skillet, heat a small amount of olive oil and sauté the minced onions and garlic until fragrant.
Add the adobo sauce and minced chipotle peppers to the skillet, along with some of the sauce from the can. Cook until well combined, adding water if the mixture begins to dry out.
Serve the lentil mixture in corn tortillas, topped with the cilantro cream.