Start by making the meatballs: Combine cooked rice, lentils, oil, spices and salt and pepper in a food processor and blitz for 30 seconds until fine and just combine. If you don't have a food processor combine in a bowl and mash together with a fork or potato masher. Add the potato starch afterwards and mix to combine. Roll out 1 inch meatballs and set on a baking tray lined with parchment paper. Bake for 10 minutes at 350 degrees F.

While the meatballs are cooking heat olive oil in a large skillet. Sautee onions on medium heat until translucent for about 5 minutes. Add garlic and pickled jalapeños cooking until fragrant for 1 minute. Season with some salt and pepper. Stir in the enchilada sauce and bring the mixture to a boil. Reduce to simmer.

Once the meatballs have finished cooking, add them to the skillet tossing them to coat and cover with sauce. Remove from the heat and top with cilantro, lime juice, and green onions.

Serve with avocado, shredded cheese, sour cream and chips.