Take the tortillas and wrap them in foil, then warm them in a 350°F oven while you cook the mushrooms.
In a pan, sauté the mushrooms and garlic until most of the water from the mushrooms has evaporated.
Season the mushrooms with salt and pepper to taste.
Divide the sautéed mushrooms and cheese evenly among the four tortillas, and then fold each tortilla in half.
To complement the dish, consider serving it with salsa, guacamole, and sour cream (optional).