Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese

Ingredients

• 12 tablespoons fresh cilantro
• ¼ cup olive oil
• 1 ½ pounds portobello mushrooms
• 2 14 1/2-ounce cans Mexican-style stewed tomatoes
• 6 burrito-size flour tortillas
• 1 ½ cups crumbled soft fresh goat cheese (such as Montrachet)
• 12 tablespoons green onions
• + 3 more ingredients
• • 2 cups yellow bell peppers
  • 2 large plum tomatoes
  • 3 cups baby spinach leaves

Heat oil in large pot over medium-high heat. Add mushrooms and sauté until tender, about 10 minutes. Add canned tomatoes with juices. Cook until liquid thickens slightly, about 15 minutes. Season mushroom mixture with salt and pepper. Heat large skillet over high heat. Add 1 tortilla to skillet a...

View full recipe at Epicurious