In a large bowl, add the masa, warm water, salt, pepper, and garlic powder. Mix it well with your hands. You want the mixture to be nice and soft. Add more water if needed to get it just the right consistency.

In a deep pot (I used a 2.5 quart pot), add the bottle of avocado oil. Heat on medium.

Put on cooking gloves so the dough doesnt stick to your hands. I find it's easier to make when doing this.

Next, take about 1/4-1/3 cup of the dough and form into round even balls.

Place a piece of parchment paper on the counter and add your dough on top. Using the palm of your hand, start flattening the dough into a round disk and 6 inch diameter. You want it ot be thin but not too think. Like a corn tortilla thickness.

Add about 1 tbsp of the black beans and a little cheese on one side of the dough making sure not to go to close to the edges.

Gently fold the dough in half and and pinch the edges closed so nothing falls out.

Add about 2 empanadas at a time into the avocado oil and fry for about 3 minutes per side.

Allow them to cook off on a paper towel.

Serve with salsa and guacamole and enjoy.