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)

Image may contain Sandwich Wrap Food and Burrito

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.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Crème Anglaise

The silky French vanilla sauce that goes with everything.