Rinse 1 cup of dry lentils under cold water. In a medium saucepan, combine lentils with 3 cups of vegetable broth, boil, then simmer for 20 minutes. Let sit for 10 minutes off the heat.

In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add spice mix and 2 tablespoons of gluten-free flour, stirring for 1-2 minutes. Whisk in 2 cups of tomato sauce, simmer for 5-7 minutes until thickened.

In a large skillet, heat another tablespoon of olive oil. Sauté 1 chopped onion and 3 minced garlic cloves for 5 minutes. Add 1 cup of diced bell peppers, 1 grated carrot, and 1 diced tomato, cooking until vegetables are tender.

In a food processor, combine sautéed vegetables, cooked lentils, ½ cup rolled oats, ¼ cup sunflower seeds, and 2 tablespoons chia seeds. Pulse until well mixed but slightly chunky.

Preheat your oven to 390°F (200°C). Prepare a greased baking dish for the enchiladas.

Take a gluten-free tortilla, place about ½ cup of the lentil filling in the center, roll tightly, and place seam side down in the baking dish. Repeat with remaining filling.

Pour the enchilada sauce over the assembled enchiladas, ensuring each tortilla is coated, and sprinkle vegan cheese on top.

Bake in preheated oven for 15 minutes, or until the sauce bubbles and cheese begins to brown.

After 15 minutes, remove enchiladas, add more cheese if desired, and return to oven for another 10-15 minutes until melted and bubbly.

Allow the enchiladas to rest for a few minutes before serving, garnished with fresh cilantro or vegan sour cream.