Veggie and bean grain free wraps

Blend together

150g parmesan grated finely
160 milk – your choice
60g virgin olive oil
170g arrowroot flour or tapioca flour
1 tsp sea salt
1 egg Cook like crepes and pour mixture onto a heated skillet or fry pan and swirl mixture to form a bigger circle. Once browned on the bottom then flip and cook on other side.

50g red onion - Chop finely and fry in pan.
800g can of your preferred beans. (I only had butter beans and kidney beans. Just make the quantity up to 800g )
100g water
½ teaspoon vege stock
20g tomato paste
3 pinches ground cayenne pepper Cook until the mixture becomes soft. Mash in fry pan or in a bowl. Place in fridge to thicken up.