But then again, why would you want to?.

Reduce heat to medium-low; cover and simmer until lentils are tender, about 25 minutes..Meanwhile, whisk together lemon juice, shallot, black pepper, and remaining 1 teaspoon salt in a small bowl.

Slowly whisk in olive oil until thickened and well combined.Whisk in parsley and dill.Set vinaigrette aside.. Heat a small skillet over medium; add mustard seeds, and toast, stirring often, until seeds begin to pop, 1 to 2 minutes.

Stir seeds into lentil mixture.Add kale, and stir until wilted; if needed, cover saucepan and let stand 1 to 2 minutes.

Pour lentil mixture through a fine wire-mesh strainer; discard liquid..

Transfer lentil mixture to a large bowl, and stir in 1/4 cup vinaigrette.Combine the cheese, yogurt and cream in a medium bowl.

Add the chopped onion, epazote and serrano chile and mix well.Season to taste with salt and pepper.. Spoon the mixture evenly over a tortilla.

Cover with another tortilla as if you were making a sandwich.Repeat until all ingredients are used.