Bean and Cheese Empanada Cone

Welcome back to my cone series, part 6! So I’ve been brainstorming out-of-the-box ideas and I was like empanada as a cone!! So I used empanada dough discs and folded them into cones and then deep-fried them. And then I filled the cones with one of the favorite empanada fillings- bean and cheese! Top them with your favorite condiments, I used hot sauce and sour cream. Crunchy on the outside with a creamy bean filling inside these are so tasty! These are super fun and cute and definitely will be the talk of the party.

Happy Cooking!

Servings: 10 cones

Prep Time: 15-20 mins

Cooking Time: 30-40 mins

Total Time: 1 hour

Ingredients: 

• 5 sheets of Empanada dough discs- I used Goya brand frozen Empanada dough discs; check notes

• 1/2 cup refried beans

• 1/4 cup grated cheddar/Mexican cheese

• Mexican hot sauce of your choice

• 1-2 tbsp sour cream

• Oil to deep fry

Directions: 

1. Prepare refried beans and keep them aside. Click here for the homemade recipe or you can use store-bought. If you are using homemade make sure it’s mashed well.

2. Cones: Thaw empanada cone as per package instructions and once thawed heat oil to deep fry.

   • Slightly roll out each disc using a rolling pin.

   • Using a pizza cutter or scissors, cut each disc in half.

   • Fold each half into a triangle (see video) and press down the joint to seal it.

   • Carefully using long tongs, hold each cone on the seal side and put in the hot oil to deep fry.

   • Gently rotate the cone in the oil, using the tongs, and make sure each side is cooked through and golden crispy.

   • Once fried take it out of the oil and gently tilt to let the excess oil drip out.

   • Let it cool on a paper towel for a few minutes.

3. Assembly:

   1. Heat the beans if needed.

   2. Fill the slightly cooled cones with beans using a spoon or piping bag.

   3. Top with grated cheese.

   4. Drizzle some hot sauce and sour cream over it.

4. Serve with more hot sauce to dip it into. You can serve them with any salsas or queso or as you like.

Notes/Tips:

• I didn’t make my own dough, and I don’t have a recipe for one. You can find one here.

• You can make the beans from before and keep them. Heat it before filling.

• You can add some corn and veggies to it also if you want.

• While frying the empanadas, make sure they cook from within.

• Holding the seal with tongs while frying helps to keep its shape and not open up in the oil.

• Be VERY careful while frying and using the tongs.

• You NEED to use tongs while frying or it will open up in the oil.