Rinse and drain 1 cup of brown lentils. Chop your chosen vegetables into small, even pieces for even cooking.

In a skillet over medium heat, heat 2 cups of tomato sauce and add 1 tablespoon of chipotle powder. Stir occasionally for 5-7 minutes until bubbling.

Add the rinsed lentils and chopped vegetables to the sauce. Stir to combine and cook for an additional 5 minutes.

Warm 8 tortillas in a skillet for about 30 seconds on each side. Spoon lentil filling onto each tortilla and roll up, placing seam-side down in a greased baking dish.

Pour any remaining sauce over the enchiladas, preheat oven to 350°F (175°C), and bake for 25-30 minutes.

Let enchiladas cool for about 5 minutes before serving with salad or guacamole.