Preheat oven to 350°F. Line a cookie sheet with foil and spray with nonstick cooking spray.

Place lentils and 2 tablespoons enchilada sauce in a food processor or blender and blend until thick, like refried beans.

Place 4 tortillas on prepared cookie sheet and bake until the bottoms are crispy, just a few minutes. Turn and cook a few minutes on the opposite side. (Watch them carefully, they burn easily and fast.)

Spread half the mashed lentils on one tortilla and sandwich it with another. Repeat with remaining lentils and tortillas. Spread an additional tablespoon of enchilada sauce on each pizza and top with cheese. Bake until cheese is melted, just a few minutes.

Top with shredded lettuce and tomato for serving.

It is easy to double this recipe to make a larger serving!