Mushroom Wraps with Spinach Bell Peppers and Goat Cheese

Ingredients

• 1/4 cup olive oil
• 1 1/2 pounds portobello mushrooms, stemmed, caps thinly sliced
• 2 14 1/2-ounce cans Mexican-style stewed tomatoes
• 6 burrito-size flour tortillas
• 1 1/2 cups crumbled soft fresh goat cheese (such as Montrachet; about 7 ounces)
• 12 tablespoons chopped green onions
• 12 tablespoons chopped fresh cilantro
• 2 cups sliced yellow bell peppers
• 2 large plum tomatoes, seeded, cut into thin strips
• 3 cups lightly packed baby spinach leaves (about 3 ounces)

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