Preheat oven to 400F and line a baking sheet with parchment or a silicone baking mat.

Add sweet potato and drizzle with roughly 1 tbsp olive oil. Toss to coat and then season with ¼ tsp cumin, ¼ tsp paprika, and salt and pepper to taste, and toss.

Bake for 20-25 minutes or until sweet potatoes are fork-tender.

Reduce oven to 350F.

Meanwhile, in a small saucepan add lentils, 3 cups of water and 3 tsp bouillon. Bring to a boil, then reduce heat to a simmer. Simmer for about 20 to 25 minutes, or until the lentils are tender. Drain and reserve excess liquid. Set lentils aside.

In the same pan, heat 1 tbsp oil. Add onion and cook until translucent, about 3 minutes.

Add ½ tsp chili powder, 2 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, and 1 tsp onion powder, and stir constantly for 1 minute or until fragrant.

Add the tomato paste and stir and saute for another 1 minute. Add ¼ cup of the reserved cooking liquid, and stir to create a sauce.

Add lentils, and sweet potatoes to the pot and stir to combine, adding reserved cooking liquid as needed.

Warm the enchilada sauce. Then, wrap the tortillas in a clean kitchen towel and warm them in the microwave for about 30 seconds.

Add a small layer of enchilada sauce to the bottom of your baking/casserole dish to prevent the tortillas from sticking. Make sure you're reserving enough to cover them with.

One at a time, scoop equal amounts of the sweet potato/lentil mixture onto the center of each tortilla and roll it up. Place seam-side down into the dish width-wise.

Pour the rest of the enchilada sauce on top of all the rolled tortillas and smooth out.

Top with vegan cheese of choice, cover and bake for 15 mins. Uncover, and bake for another 5-10 minutes, or until cheese is melted and bubbling.

Garnish with cilantro or green onions and serve.