Start by rinsing 1 cup of dry lentils under cold water. In a medium saucepan, combine lentils with 3 cups of vegetable broth. Bring to a boil, reduce heat, and let simmer for about 20 minutes until tender.

In a skillet over medium heat, warm 2 tablespoons of olive oil. Add spices and sauté for 1-2 minutes. Gradually stir in 2 tablespoons of gluten-free flour and mix well. Slowly incorporate 2 cups of tomato sauce, simmering for about 5 minutes.

In another pan, heat 1 tablespoon of olive oil. Sauté 1 chopped onion and 2 minced garlic cloves until translucent. Add 1 chopped bell pepper, 1 grated carrot, and 1 diced tomato, cooking for 5-7 minutes.

In a food processor, combine 1/4 cup of rolled oats, 1/4 cup of sunflower seeds, and 2 tablespoons of chia seeds. Pulse until finely ground, then mix in the cooked veggies and lentils.

Preheat your oven to 390°F (200°C). Spoon about 1/4 cup of the lentil filling onto a tortilla and roll tightly. Place seam-side down in a greased baking dish. Repeat for all tortillas.

Pour the enchilada sauce over the tortillas, ensuring they are well covered. Bake uncovered for 15 minutes, then add vegan cheese and return to the oven for an additional 10-15 minutes.

Remove from the oven, let cool for a few minutes, and serve garnished with fresh cilantro or avocado slices.