Crockpot Taco Beans

4 cans beans (I use 2 black beans, 2 pinto beans)

Drain and rinse beans.  Lightly spray crockpot with olive oil spray.  Add beans, 2 cups of water, and taco seasoning.  Cover and cook on low for 2-4 hours.  You are really just warming, not cooking.  I do not know how these would fare in a crockpot all day.  You may end up with burnt or refried beans, oops.  It is best to fix these when you will be around to monitor the water level, as in my experience it does decrease with time. 

Serve in place of taco meat.  On whole wheat tortillas, Ezekiel wraps (found at Whole Foods in freezer section), scoop with whole grain chips, etc.  Add traditional taco toppings, lettuce, tomato, salsa, guacamole, etc.  Could also serve over brown rice, or with brown rice in a wrap, etc.  Options are endless!  Leftovers are even better, as you can change up what you do with them throughout the week.