|Serves||4 to 6|
|~||Salt and pepper|
|14||fresh corn tortillas|
|~||Vegetable oil for frying|
|1½||cups refried beans|
|~||Chopped cabbage and tomatoes|
This content is from the book The Vegetarian Epicure, Book Two by Anna Thomas.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything