From green chef. A Tex-Mex classic gets a veggie-packed vegan update — sans tortillas. Portobello mushrooms, bell pepper, and onion are pan-seared over high heat (fajita-style) until tender, then served over zesty cilantro-lime rice. Homemade refried beans add creamy notes on the side, while a drizzle of chimichurri sauce lends an herbaceous, flavorful finish.