Ok here goes, it was a using up what was going a bit past it's best day.
6 large tomatoes roasted in the oven with garlic, chilli flakes, oregano and basil drizzled with olive oil. Blitz with a little water to make a tomato sauce (this is my go to recipe for pasta sauce)
Sauté 1 shallot, 1 stick celery, piece of butternut, a few mushrooms, 1 red & green pepper, I red chilli.
Drain one tine of black beans and add to veg.
Drain and reserve the liquid from a tin of canellini beans, add to veg
Add just enough tomato sauce to bind the bean/veg mix together
Fill and roll wraps with mixture and place in baking dish, cover with tomato sauce.
Bake in a hot oven for 25 mins this made 4 huge enchiladas, would easily serve 2 adults and 2 children
Whisk 1 cup of the bean water until doubled in volume and slowly drizzle in 3/4 cup of oil whilst whisking to form a mayonnaise add salt, pepper and English mustard to taste.
The slaw was red onion, red cabbage, carrot, cucumber and baby corn.
Guacamole 2 very ripe avocados, juice of a lime, shallot, chilli mashed in a bowl.
I had enough bean mixture and tomato sauce left over to add 3 diced carrots, peas, sweet corn and more mushrooms and the rest of the tomato sauce the next day to make a shepherds pie that would serve six