Portobello Pepper Wraps

From this recipe on Epicurious, with some alterations.

Ingredients

• 2 T. olive oil
• 3 medium sized portbello mushrooms, washed, caps and stems sliced thinly
• 1 medium sized onion, minced
  
• 1 14 1/2-ounce can stewed tomatoes (originally called for "Mexican style", evidently this doesn't exist or doesn't exist at our supermarket.)
  
• 3-4 burrito-size flour tortillas (we used smaller whole wheat ones)
  
• about 2 oz. crumbled soft fresh goat cheese (we used Montchevre)
  
• 1 large green bell pepper, roughly chopped
  
• fresh spinach leaves, about 2 cups
  

Methodology

1. Heat olive oil in a large pan or wok over medium-high to high heat until it sizzles. Drop in the mushrooms and the onion and saute for about 10 min. until tender.
2. Open the stewed tomatoes and add them (see note below). Add the bell pepper and cook for about 10 more minutes, until some of the juice has cooked off. Season with salt and pepper.
   
3. Drain pinto beans and heat in a pan with cinnamon and other spices (we used Penzy's Turkish seasoning because it is awesome.)
   
4. Heat a tortilla in a pan until pliable, about 15 seconds per side. Put in some spinach and goat cheese, add beans and veg. Roll up. You may overfill them, we did.

Notes

• We didn't drain the tomatoes, but I would suggest draining out about 1/4 - 1/2 the juice.
• Because "Mexican style" was non-existent, we went with store-brand "stewed tomatoes". They were fine.
• Bryan seasoned his with pan-fried pepperoni. He said it added crunch and salt. I felt they were delicious without. But then I would say that.
• We had a definite problem with over-filling the burritos. You probably do want large size ones. But go with whole wheat.