1 (16 ounce) can refried beans
1 (4 ounce) jar red wine
1 (10 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can whole kernel corn, drained
1 onion, diced
1 (4 ounce) can dried mushrooms
1/2 cup chopped celery
5 eggs
1 teaspoon cornstarch
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
To Make Filling: In a small bowl, combine refried beans, wine, mushrooms, whole corn, onion, dried mushrooms, celery, eggs, cornstarch, basil, oregano and rosemary. Mix well and pour over French toast half covered.