Rinse 1 cup of dry lentils and place them in a pot with 2 ½ cups of vegetable broth. Bring to a boil over medium-high heat, then reduce and simmer for about 20 minutes. Once cooked, cover and let stand for 10 minutes.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the spice mix and cook for 2 minutes until fragrant. Stir in 1 tablespoon of gluten-free flour and cook for another minute. Add tomato sauce and simmer for about 5 minutes until thickened.

Sauté 1 large chopped onion and 2 minced garlic cloves in a separate pan for 3-4 minutes until softened. Add 2 small diced bell peppers, 1 grated carrot, and chili peppers. Cook for an additional 5-7 minutes.

Blend the sautéed vegetables with rolled oats, sunflower seeds, chia seeds, and cooked lentils in a food processor until well mixed. Adjust thickness if needed by adding more oats.

Preheat oven to 390°F (200°C) and lightly grease a baking dish.

Spread about 2 heaped tablespoons of the lentil filling onto each tortilla and roll them up, placing seam-side down in the baking dish.

Pour the enchilada sauce over the rolls and bake uncovered for about 15 minutes.

If desired, sprinkle vegan cheese on top and bake for an additional 10-15 minutes until melted and bubbly.