For the wrap – 180g spelt wholemeal flour, plus extra for dusting – 2 tsp rapeseed oil For the bean – 2 orange or yellow peppers, quartered lengthways, deseeded and sliced – 1 tbsp rapeseed oil – 2 garlic cloves, finely grated – 1 tsp ground cumin – 2 tsp ground coriander – 1 tsp vegetable bouillon powder – 2 x 400g cans black bean For the sauce – 200ml passata – 2 tomatoes, chopped – 1 bay leaf – ¼ tsp habanero chilli flakes (optional) – 2 garlic cloves, crushed For the guacamole – 2 small red onions (75g each), finely chopped – 2 tomatoes, roughly chopped – 15g coriander, roughly chopped – 2 avocados, peeled, stoned and roughly chopped – 2 tbsp lime juice