Vegetarian "beef" and bean enchiladas

Vegetarian faux beef and bean enchiladas
In a pan over medium heat, mix up half a can of low fat black beans with half a package of Quorn soy crumbles. Add a small amount of low sodium tomato sauce, taco seasoning, and homemade salsa.

Warm corn shells in the oven, fill with bean mixture, roll up and place in glass dish. Cover with enchiladas sauce and a sprinkling of shredded cheese. Cover and bake at 350 until bubbly. Remove foil and broil for the last couple minutes.