Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper. If using frozen empanada discs, let them thaw just until pliable.

Sauté the vegetables: Warm olive oil in a skillet over medium heat. Add onion and bell pepper; cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Add the beans and corn: Stir in black beans and corn. Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook 2–3 minutes to bring the flavors together.

Finish the filling: Take the skillet off the heat. Stir in lime juice and cilantro. Taste and adjust seasoning. Let the mixture cool slightly so it’s easier to handle.

Prepare the dough: On a lightly floured surface, roll out dough if needed. Cut into 5–6 inch circles, or use pre-cut discs.

Fill the empanadas: Place 2–3 tablespoons of filling in the center of each circle. Add a bit of shredded cheese if using. Don’t overfill—the edges need room to seal.

Seal and crimp: Brush the edge with egg wash. Fold the dough over to create a half-moon. Press the edges together, then crimp with a fork or pleat for a classic look.

Brush and vent: Arrange on the baking sheet. Brush tops with egg wash or milk. Use a small knife to cut a tiny slit or two for steam.

Bake: Bake 18–22 minutes, until golden brown and crisp. If using very thick dough, you may need a few more minutes.

Serve: Let cool for 5 minutes, then serve with salsa, guacamole, or yogurt sauce. A squeeze of fresh lime is a nice finishing touch.