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.

• pinto beans
• empanadas
• sharp cheddar cheese
• black currant mole
• organic
• organic greens
• cumin vinaigrette
• sour cream
• cilantro