There's something deeply comforting about a warm tray of enchiladas. Soft tortillas filled with savory veggies, smothered in a zesty red sauce, and baked until bubbly—this dish is pure satisfaction in every bite. And the best part? You can enjoy all that deliciousness without a trace of onion or garlic.

Whether you're following a Jain diet or just looking for a lighter, sattvic version of a classic, this recipe delivers big flavor with none of the usual off-limits ingredients.

Let’s roll up our sleeves and get started on these Jain-style enchiladas from scratch—tortillas, filling, sauce, and all.

Ingredients You’ll Need

This recipe serves 4 people (makes 6–8 enchiladas).

For the Homemade Tortillas:

• 1½ cups whole wheat flour (or all-purpose)
• ½ tsp salt
• 1 tbsp olive oil
• ~½ cup warm water (adjust as needed)

For the Jain Enchilada Sauce:

• 1½ cups tomato purée
• 2 tbsp olive oil
• 1 tbsp Jain Bliss taco or Mexican spice mix (no onion/garlic)
• ½ tsp cumin powder
• ½ tsp paprika or smoked chili powder
• Salt to taste
• ½ tsp sugar or jaggery
• Optional: 1 tsp lemon juice for tang

For the Filling:

• 1 cup boiled banana, cubed or mashed
• 1 cup chopped spinach or zucchini
• ½ cup boiled sweet corn
• ½ tsp turmeric
• ½ tsp cumin seeds
• 1 tsp olive oil
• Salt and Jain Bliss spice mix to taste

For Topping:

• 1 cup shredded cheese (mozzarella or cheddar-style, Jain-approved)
• Optional: chopped coriander, Jain chili flakes, or sliced olives

 Step-by-Step Instructions

Step 1: Make the Tortillas

1. Mix the Dough: Combine flour, salt, and olive oil. Gradually add warm water and knead into a soft dough. Rest 15–20 mins covered.
2. Roll & Cook: Divide into balls, roll into thin circles, and cook on a hot pan until brown spots appear. Set aside.

 Tip: You can make tortillas in advance and store them on a clean towel to keep them soft.

Step 2: Prepare the Jain Red Enchilada Sauce

1. Sauté Spices: Heat oil, then add cumin powder, paprika, and Jain spice mix. Bloom 30 seconds.
2. Simmer Sauce: Add tomato purée, sugar, salt. Simmer 10–15 minutes. Finish with lemon juice.

 Tip: Add Jain chili flakes or extra paprika if you want more heat.

Step 3: Make the Filling

1. Sauté Veggies: Heat oil, add cumin seeds, then banana, corn, spinach/zucchini, turmeric, and spice mix. Cook 5–7 minutes.
2. Mash Slightly: Lightly mash mixture to create a creamy, spreadable texture.

Step 4: Assemble & Bake

1. Preheat Oven: 375°F (190°C)
2. Fill Tortillas: Add filling, roll, and place seam-side down in greased baking dish.
3. Add Sauce & Cheese: Cover with sauce and shredded cheese.
4. Bake: 15–20 minutes until bubbly and golden.

 Tip: For a crispy top, broil the enchiladas for the last 2 minutes—watch closely!

 Variations & Ideas

Filling Combos:

• Paneer & Veggies: Add crumbled paneer for protein.
• Mixed Beans: Try rajma or black beans for Mexican-Jain fusion.
• Tofu Scramble: Vegan, high-protein alternative.

Sauce Swaps:

• Green Enchilada Sauce: Blend coriander, green chilies, lemon juice, and cumin.
• White Sauce: Make Jain béchamel with butter, flour, milk, and nutmeg.

Cheese Choices:

• Mozzarella, cheddar, or even vegan cheese—all work beautifully.

 Storage & Reheating

Leftovers keep in the fridge for up to 3 days. Reheat in oven or skillet for best texture. Avoid microwave if you want a crispy top.

 Final Thoughts

Jain cooking doesn’t have to mean compromise. These enchiladas are hearty, comforting, and full of flavor—even without onion or garlic. The homemade sauce, fresh filling, and golden cheese make this a standout dish for any dinner table.

Try it out and let your taste buds be the judge! Want a Jain version of tacos or quesadillas next? Just say the word 🌮💬