Rinse 1 cup of dry lentils under cold water until clear. Combine with 2.5 cups vegetable broth in a medium saucepan, bring to a boil, then simmer covered for 20 minutes. Let sit for 10 minutes.

Heat 1 tbsp of olive oil in a large skillet over medium heat. Add spices and sauté for 1 minute until fragrant. Stir in 1 tbsp of flour and add 2.5 cups tomato sauce, simmer for 5 minutes until thickened.

In a separate skillet, heat 1 tbsp of olive oil. Sauté 1 large chopped onion and 2 minced garlic cloves for 3-4 minutes until translucent. Add 2 small diced bell peppers, 1 grated carrot, and 1 chopped tomato. Cook for 5-7 minutes until soft.

In a food processor, combine 1.33 cups rolled oats, 0.5 cup sunflower seeds, and 2 tbsp ground chia seeds. Pulse until finely ground. Add sautéed veggies and 3 heaped tbsp tomato paste, blend until cohesive.

Combine lentils with the blended veggie mixture in the processor. Blend until smooth, adjusting with more ground oats or vegetable broth if too thick.

Preheat oven to 390°F (200°C).

Lay out tortillas. Scoop 2 heaped tbsp of filling onto each and roll tightly, placing seam side down in a greased baking dish.

Pour enchilada sauce generously over assembled enchiladas, covering them fully.

Bake uncovered for 15 minutes. If desired, sprinkle with vegan cheese and bake for another 10-15 minutes until bubbly.

Let cool before serving, garnished with cilantro and a drizzle of vegan sour cream.