The core of the recipe for these taquitos comes from the Ancho Lentil Taco recipe on Post Punk Kitchen. I first quartered the recipe, then added about 1 cup of slivered seitan.
To make the taquitos, grease a baking sheet, and preheat the oven to 425 F. Place a couple spoonfuls of the lentil/seitan filling on a corn tortilla, then roll the tortilla up, without folding in the edges.
Place the rolled taquitos on a baking sheet about 1/2" apart. Spray with cooking oil, and bake for 15-20 minutes, until golden and browning in spots. Spray a couple of times with oil throughout the cooking process if desired, to get a better crunch to your tortillas.
Great with guac!