Begin by rinsing 1 cup of dry lentils under cool water to clean them thoroughly. In a medium saucepan, combine the rinsed lentils with 2½ cups of vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, until the lentils are tender. Afterward, cover and let them sit for an additional 10 minutes to absorb any remaining liquid.

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, stir in your spice mix, including onion powder, garlic powder, dried oregano, ground cumin, and smoked paprika. Cook these spices for about 2 minutes until fragrant. Next, if using, sprinkle in 1 tablespoon of gluten-free flour and mix well. Slowly pour in 2½ cups of tomato sauce, allowing it to simmer for 5 minutes until slightly thickened, then set aside.

In the same skillet, add another drizzle of oil if necessary and sauté 1 large chopped onion and 2 minced garlic cloves over medium heat for 3-4 minutes, until softened. Then, add 2 small diced bell peppers, 1 grated medium carrot, 1 chopped tomato, and any chopped hot chili peppers you prefer. Cook this colorful mixture for about 5-7 minutes until everything is tender and fragrant.

In a food processor, combine 1⅓ cups of rolled oats, ½ cup of sunflower seeds, and ground chia seeds or flax seeds. Pulse until they form a flour-like consistency. Add the sautéed vegetable mixture along with 3 heaped tablespoons of tomato paste, blending until fully combined. The mixture should be thick and cohesive, perfect for your Vegan Enchiladas With Lentils.

Once the lentils have rested, fold them into the vegetable and oat mixture. This melding of hearty lentils and vibrant vegetables creates a rich filling that is both nutritious and satisfying. Stir well until every ingredient is fully integrated and the flavors meld together beautifully.

Preheat your oven to 390°F (200°C). Take your tortillas and spread a generous amount of the lentil filling in the center of each. Roll them up tightly and place them seam-side down in a greased baking dish. Arrange your enchiladas snugly together, ready for the sauce to finish them.

Once all the enchiladas are neatly nestled in the dish, pour the enchilada sauce you prepared earlier over the top, ensuring they are well-covered. Bake in the preheated oven uncovered for about 15 minutes. After that, sprinkle on 7 oz of vegan cheese and return to the oven for an additional 10-15 minutes until the cheese is melted and bubbly, creating a beautiful golden crust.

Remove the enchiladas from the oven and let them cool slightly. Serve hot with optional garnishes like fresh cilantro or a dollop of vegan sour cream. Each bite of your Vegan Enchiladas With Lentils will transport you to a comforting culinary haven filled with flavor and warmth.