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Heat the oil in a pan on medium heat, and then add the diced onion and peppers. Saute for 6-7 minutes, stirring often, until the vegetables have begun to soften, and then add the minced garlic and cook for another minute.
Add your seasonings, followed by the cooked lentils, diced jalapenos, and sweetcorn. Cook for 3-4 minutes, stirring, until warmed through.
Pour 1 cup of enchilada sauce and 50g sour cream into the pan, stirring both into the lentil mixture. Taste the mixture and adjust any seasonings according to your preferences.
Preheat your oven to 180C | 356F.
Arrange your tortilla wraps on a flat surface with your baking dish next to you. Line the baking dish with 2 tbsp of enchilada sauce.
Spoon some of your lentil mixture into the middle of the tortilla wrap (aiming for an even amount across the six-eight wraps, depending on how much you’re using), then fold in the top and bottom of the wrap before rolling it up. Place the wrap with the seam side down in your baking dish, and repeat for the remaining tortillas.
Pour the remaining enchilada sauce over the top of the wraps, followed by the cheese.
Bake for 20-25 minutes, or until the cheese is melted and golden.
Serve with the remaining sour cream on top and a scattering of fresh chopped cilantro.