1 15 oz can black beans, drained and rinsed
1 11oz can Mixicorn drained
1 cup shredded Monterey Jack cheddar cheese
3 tablespoons drained can diced green chilies
2 chopped scallions
3/4 teaspoon chili powder
1/4 teaspoon + 1/8 teaspoon ground cumin
3 packets refrigerated flaky biscuits
1 egg yolk

Preheat oven to 400F. Coat 2 baking sheets with cooking spray. In bowl mash 1/2 cup beans. Stir in remaining beans, corn, cheese, chillies, scallions, 1/2 teaspoon chili powder and 1/4 teaspoon cumin.

On lightly flowered surface, roll out each biscuit to make a 4" circle. Place 1 tablespoon bean mixture on half of each biscuit. Using pastry brush, brush outside edge of each biscuit with cold water. Fold empanadas in half. press dough together to seal edges. Put in freezer for 15 minutes.

Lightly beat egg yolk and 1 teaspoon water. Brush empanadas with yolk mixture, sprinkle with remaining chili powder and cumin. Bake 8-10 minutes or until golden brown

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