Preheat the oven to 375°F. Stack the corn tortillas, cover them in aluminum foil, and heat them on the middle rack for 10 minutes.
While the tortillas are warming, heat the olive oil in a medium sauté pan, then add the onion and garlic. Sauté for about 2 minutes, until the onion is translucent. Add the tomato paste and stir for 1 minute. Then, add the cauliflower rice and water to the sauté pan and cook for 5 minutes.
Add the precooked lentils, cumin, paprika, and chili powder. Combine well and cook for about 3 minutes to warm the lentils.
Add ⅛ of the lentil mixture to each corn tortilla, then top with the avocado. Serve with cilantro, chipotle sauce, and lime wedges, if desired.
Per Serving: Calories: 336; Fat: 15g; Protein: 11g; Total Carbs: 44g; Fiber: 14g; Sodium: 186mg; Iron: 5mg