Baked Bean Tacos

I am aware that this is a horrible bastardization of anything resembling ethnic cuisine. However, we're planning a move and one of the things that entails is trying to use up the store in the pantry and freezer so as to avoid lugging it to the next place. That being said, this recipe actually ended up rather tasty for being completely created out of a giant can of vegetarian baked beans, a bag of shredded zucchini we froze over the summer, and a large tomato out of which one slice was cut.

Baked Bean Tacos

What you need:
 

Vegetarian Baked Beans (28 oz can)

Shredded zucchini

1 diced tomato

chili powder

garlic powder

cumin

paprika

onion powder

oregano

seasoned salt (make sure you get the kind without msg)

rice

lettuce

sour cream

cheese
whole wheat soft burrito shells (or whether taco shells you enjoy)

1. Put the beans, zucchini, and tomato in a pan. Add generous portions of each: chili powder, garlic powder, and cumin. Then add some of each of the following: paprika, onion powder, oregano, and seasoned salt.

2. Heat in pan on med to high until all are well cooked. Taste and adjust seasonings to your preference.

3. Place a taco shell on a plate and stuff with bean mixture, a few spoonfuls of rice, lettuce, cheese, and a boatload of sour cream (because you can).

4. Consume.

Using baked beans to make the refried bean-base of the taco filling made for a sweet, barbequey flavor that actually works well for a vegetarian taco. And while I forgot to take pictures, just picture refried beans, then add diced tomato to it and strings of shredded zucchini. That's probably about right.

I'm not sure about the legitimacy of the recipe or my likelihood to put it into the normal weekly cooking rotation, but it did get that huge can of baked beans out of the pantry, while also being tasty at the same time. If you too have that giant can of baked beans in the back of the larder, you might want to give this one a try.