Baked Bean and Corn Breakfast Tacos with Harissa

You can use fresh ingredients or whatever you have available to repurpose and prevent food waste. After a cookout, for example, many of us have leftover vegetables or other sides, why not use them to make tacos in the morning?

Baked beans and sweet corn go seamlessly together, and I add some taco seasoning to bring the flavours together.

We all know tacos need a sauce to enhance the taste and add just one more element to bring them to the finish line. Most people also like a spicy kick to their food, but instead of drenching your tacos in hot sauce or going to pico de gallo route, make some harissa!

Harissa is a North African sauce that serves as a staple in most Tunisian kitchens where it originated. The chili paste has gained global popularity, and I certainly can't wait to try it in its most authentic form when I visit the region. I whipped up my quick version you can use, but there are several recipes available if it's something you want to understand better.
 
You'll be glad these tacos woke you up regardless!

Ingredients

1/3 cup baked beans

Pinch of salt

1/8 cup water

1/2 teaspoon black pepper

1 teaspoon Primal Palate taco seasoning

1/4 cup sweet corn

Handful of arugula or spring greens

2-3 corn tortillas, charred on the stove top

3 cherry tomatoes, sliced in half

1 tablespoon butter

Quick harissa:

1/4 cup olive oil

1/4 teaspoon salt

1/4 cup chili powder

1/4 teaspoon cayenne pepper

2 tablespoons garlic, minced

1/2 teaspoon caraway seeds or dill

1 teaspoon mint (you may have a teabag if no dried spice)

1 teaspoon coriander

You can tweak the measurements to form the paste consistency you want.

Instructions

Heat the butter and toss the baked beans and corn in a saucepan with the salt, pepper, water and taco seasoning, cook for about 3 minutes.

Toast the flour tortillas directly over the gas stove to crispen then up. Brush lightly with the melted butter.

Prepare your harissa. Add the olive oil to a small saucepan and heat. Add the garlic and saute until golden, not burnt!

Take your pan off the heat and stir in your spices. (You can cook the spices for another minute if you like to bring our the flavours even more).

Assemble the tacos. You can do this as you like just lay the corn and baked beans, spring greens, and tomatoes on the tortillas. Top with your harissa as you see fit.