Cook brown rice according to package directions, except omit any salt.
Meanwhile, for marinade, in a large plastic bag set in a deep bowl combine the water, lime juice, olive oil or cooking oil, garlic, cumin, oregano, and salt. Add mushrooms, pepper strips, and green onions. Seal the bag; turn bag to coat vegetables. Marinate at room temperature for 15 to 30 minutes.
Wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes to soften.
For filling, in a large nonstick skillet cook undrained mushroom mixture over medium-high heat for 6 to 8 minutes or until sweet pepper is tender and all but about 2 tablespoons of the liquid has evaporated, stirring occasionally. Stir in brown rice and almonds; heat through.
To serve, spoon mushroom-rice mixture onto tortillas; roll up. If desired, tie a green onion top around each tortilla and garnish with cilantro. If desired, serve with Bibb lettuce, lime wedges, and cherry tomatoes. Makes 4 servings.