Pinto Bean and Sharp Cheddar Empanadas served on a rich Black Currant Mole Sauce and topped with Sour Cream and Cilantro, paired with Organic Greens, Sweet Peppers, White Cheddar and a tart Cumin Vinaigrette
I worked on this recipe for a few days and am really pleased with how it came together. My favorite part is that everything was done from scratch. For the empanadas, I made my own dough and I cooked, seasoned, and processed the pinto beans rather than opening a can. And for the salad, I made my own cumin vinaigrette. Brian gave this an overall score of 9.8 :D. I think it probably helps that Mexican food is his favorite. I captured the details of the recipe in my notebook and will share them later.