Black Bean Empanadas

1 can black beans
1 16 oz roll of buttermilk biscuits
1 4oz can of green chiles
1 tsp cumin
1 cup shredded Mexican cheese

1. Heat oven to 375°F. Drain chiles and combine all ingredients.
2. Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Spoon black bean mixture evenly onto half of each biscuit round. Top each with 2 tablespoons cheese. Fold dough over filling; press edges to seal. Place on ungreased large cookie sheet.
3. Bake at 375°F. for 12 to 17 minutes or until golden brown. Serve with avocado and salsa.