Name: Mushroom Wraps with Spinach, Bell Peppers and Goat Cheese
Yield: Makes 6 servings
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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Mushroom Wraps with Spinach, Bell Peppers and Goat CheeseMark Thomas

At the end of the century, vegetarian cooking gained wide acceptance-and became sophisticated. Wraps (basically burritos) were a hot fast food; everything from Thai chicken to ahi tuna got "wrapped" in flour tortillas or flatbread. The two trends pair up in this terrific dish. To make these even more like burritos, add one 15- to 16-ounce can of drained black beans to the filling.

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