Crunchy Baked Lentil Tacos

1: Preheat oven to 450°F and line a large baking sheet with parchment paper.

2: Heat a large deep skillet over medium heat, and stir in olive oil, garlic, and shallot. Cook until fragrant, about 30-60 seconds.

3: Slightly reduce heat, then stir in crushed tomatoes, water, lentils, cauliflower rice, and taco seasoning. Break up frozen cauliflower rice and stir until everything is well combined.

4: Stir in spinach and allow to simmer for 5 minutes.

5: If desired, add an extra splash of crushed tomatoes for a saucier mixture.

6: Remove lentil mixture from heat and place tortillas on the baking sheet, then set in the oven for 1 minute to gently heat them.

7: Remove from oven and place 1/2 square of cheese in each shell (optional), then scoop about 1/4 cup of the lentil mixture into each taco.

8: Fold the taco shells over the mixture and gently press.

9: Bake for 10-15 minutes until crispy.

10: Serve with toppings/sauces of choice and enjoy!