Heat oven to 400°F Spread 1 teaspoon of the oil on a baking sheet.
Divide the dough into 6 equal portions. Roll each into an 8in round on a lightly floured surface. On 1 side of each round, spread some of the beans, then top with 1 1/2 tbs of salsa and 2 tbs of cheese.
Fold each of the rounds in half, covering the filling, and sealing the dough on the curved edge with your thumb. Lightly brush the tops of the empanadas with the remaining oil. Transfer to the already greased baking sheet.
Bake 12-15 minutes until golden.
Serve with a dollop of sour cream and sliced avocado if desired.