Gather all ingredients needed to make lentil enchiladas.

Add the lentils to a small saucepan with 2 ½ cups of water. Add a generous pinch of salt. Bring the lentils to a boil, then lower the heat slightly and cook while stirring occasionally, until the lentils absorb all of the water and they’re tender. Add more water, if needed, but try to add the minimum amount. It will take about 20-30 minutes.

Drain the lentils and place them in a colander. Place the pan back on the heat.

Add the olive oil to the pan, and all of the spices (chili powder, cumin, paprika, salt, pepper, garlic powder, onion powder, oregano and red pepper flakes). Saute the herbs and spices until fragrant, about 1 minute. Add the tomato paste and saute another 1 minute.

Next, add the diced red onion, and saute until soft and tender, about 5-7 minutes.

Add the lentils back to the pot, and stir to coat. Remove from heat and let cool.

Preheat the oven to 350-degrees F. Pour one can of the enchilada sauce in the bottom of a 9x13-inch baking dish. Warm the tortillas in the microwave so they’re flexible. Lay each tortilla flat and fill with a scoop of the filling. (Divide the filling in half by eye and then scoop out ⅙th for each). Add a small handful of cheese. Roll up the tortilla, and place seam-side down in the baking dish. Repeat with all tortillas.

Pour the remaining enchilada sauce on top, and top with the rest of the cheese. Bake until the enchiladas are golden brown and bubbling, about 20 minutes.

To serve, top with avocado chunks or slices, cilantro and a drizzle of sour cream.