2 lbs mushrooms, fresh, sliced
1 1/2 tablespoons garlic, minced
salt & pepper
4 large tortillas, Whole wheat or 4 large sun-dried tomatoes
1 1/4 cups cheddar cheese, grated
Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms.
Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated.
Season with salt & pepper.
Divide the mushrooms & cheese between the four tortillas, fold in half.
Serve with salsa, guacamole & sour cream (Optional).