Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and 2 minced garlic cloves, sautéing for about 5 minutes until they become translucent and fragrant.

Stir in two cans of drained and rinsed brown lentils and your desired spices, cooking for about 3–5 minutes.

Pour in 1 cup of tomato sauce, bringing the mixture to a simmer for an additional 5–7 minutes.

Warm 8 tortillas in a dry skillet for about 20 seconds on each side. Spoon the lentil filling into each tortilla, roll them tightly, and place seam-side down in a greased baking dish.

Pour remaining tomato sauce over the rolled enchiladas, cover with foil, and bake at 350°F for 20 minutes. Remove foil and bake for an additional 10 minutes.

Let the enchiladas cool for a few minutes before serving with toppings such as diced avocado or vegan sour cream.