As far as the taco sauce in the recipe--here is what I did. I mixed 1/4 cup of of regular canned red enchilada sauce (can't find any low sodium--so this was just the lowest sodium one I could find) (it was La Victoria brand) so I took a 1/4 cup of that and mixed it with about 2/3 can no-salt tomatoes (I used those fire-roasted ones) and I blended that together. Then I took the corn tortillas and dipped all of them one-by-one into this sauce (completely submerged). Then I rolled them up with the filling and poured the rest of the sauce on top. Try to stuff as much filling as you can into each one--I stuffed a lot and even had some left over. These are so easy and so good!!
Filling for Bean Enchiladas
Bean Enchiladas (with soy cheese on top)
Pics are:Bean Enchilada filling