• Begin by rinsing the lentils under cold water. Place them in a pot with fresh water and salt, then bring it to a boil, reducing the heat to let them simmer until tender for approximately 20-25 minutes. Drain any remaining water and set aside. If you prefer, use an Instant Pot and cook on high pressure for 7 minutes, releasing pressure after 5 minutes.

For Corn Salsa:

• In a skillet, heat oil over medium heat. Add the corn, seasoning it lightly with salt, and cook until the kernels turn lightly golden, roughly 3-4 minutes. Stir in the diced red onion and cook for an additional minute. Remove from heat, then once cooled, incorporate the bell pepper, jalapeño, cilantro, salt, pepper, and lemon juice. Adjust the seasoning as desired.

For Chipotle Sauce:

• To prepare the chipotle sauce, combine sour cream, mayonnaise, adobo chipotle peppers, garlic, cumin, cilantro, maple syrup, salt, and lime juice in a blender. Blend until the mixture is smooth and creamy, adjusting the seasoning to your preference for a smoky and spicy flavor.

For Burrito Filling:

• In a pan, heat oil over medium heat and sauté the chopped onion with a pinch of salt until softened and lightly caramelized, which should take about 5 minutes. Add minced garlic and cook for an additional minute. Lower the heat, stirring in the cinnamon, cumin, and paprika, sautéing for about 30-45 seconds until fragrant. Incorporate the tomato paste and cook it for one more minute, followed by the cooked lentils and salt. Stir everything together and cook for another 3-5 minutes. Finish off by adding lime juice and chopped cilantro.

For Assembly:

• To assemble the burritos, lay a whole wheat tortilla flat and spread a generous amount of chipotle sauce at the center. Add a scoop of the lentil filling, then pile on the corn salsa and crisp lettuce. Drizzle more chipotle sauce on top, but avoid overfilling to keep it tidy.
• Fold in the short ends of the tortilla over the filling, then roll the bottom up and fold the top over to enclose the burrito tightly. Heat a small amount of oil in a pan and lightly toast the burrito on both sides until they become golden brown and crispy. Serve warm, accompanied by extra chipotle sauce for dipping. Enjoy your delicious meal!