Mexican Mushroom Wraps with Spinach

[vegelady]

Mexican Mushroom Wraps with Spinach
Source: Culinary DeLights/Blue Mt. TV

1/4 cup olive oil
1 1/2 lbs.thinly sliced portabello mushrooms
2 - 14 oz. cans Mexican-style stewed tomatoes
salt
3 or 4 chopped green onions
Chopped fresh cilantro
One or two sliced yellow bell peppers
2 or 3 plum tomatoes, seeded
1 bunch fresh baby spinach, washed and dried
1 avocado
6 - 8 burrito-size flour tortillas
chili powder

DIRECTIONS:

Saute mushrooms in olive oil for 10 minutes. Add tomatoes. Cook for 15
minutes. Prepare other ingredients. Warm tortillas. Fill tortillas with
cooked mushrooms and other ingredients, except chili powder. Garnish with chili
powder.