This recipe is Vegan
Prepare and cook lentils according to pack directions. Set aside.
Heat oil in a large frying pan, add onion, cook for 5 minutes until tender. Stir in cumin, paprika and oregano. Cook a further minute.
Add stock, tomatoes, cooked lentils, capsicum and corn. Bring to the boil, reduce heat and cook for 15 minutes.
Warm tortillas and fill with some spinach, and top with lentil mixture. Finish with sour cream, coriander and chillies.
Add any of your other preferred toppings such as guacamole or cheese if desired.