Rinse lentils and add them to a pot with vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes or until tender. Remove from heat and let rest covered for 10 minutes.

To make the enchilada sauce, heat olive oil in a skillet over medium heat. Add spices and cook for 2 minutes. Stir in flour and cook 1 minute. Add tomato sauce, bring to a boil, then simmer 5 minutes until thickened. Season to taste.

For the filling, heat oil in a skillet. Sauté onion and garlic for 3–4 minutes. Add bell peppers, carrot, tomato, and chili peppers. Cook 5–7 minutes until softened.

Add oats, sunflower seeds, ground chia/flax, spices, salt, and pepper to a food processor. Blend 20–30 seconds.

Add cooked vegetables and tomato paste; blend again. Add cooked lentils and blend until a thick, moldable mixture forms.

Preheat oven to 390°F (200°C).

Spread about 2 heaped tablespoons of filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.

Pour enchilada sauce over the tortillas. Bake uncovered for 15 minutes.

Add vegan cheese and bake another 10–15 minutes until bubbly. Serve hot.