1 15-oz BPA-free can black beans, drained and rinsed
1 ear corn, kernels removed and blanched (Alternatively, use about 8 oz frozen corn, thawed; TRY: Alexia Organic Supersweet Corn)
4 oz shredded mozzarella cheese
2 cups whole-wheat flour, plus additional for dusting 1⁄4 tsp sea salt
1 bunch fresh cilantro, trimmed
Juice of 1 lime
2 green onions, minced
Arrange oven racks in upper and lower third of oven. Preheat oven to 350 ̊F.
Bring a medium pot of water to a boil. Add potato, reduce heat to medium-low and simmer gently until just tender, about 5 minutes. Drain.
Meanwhile, in a small skillet, heat 1/2 tsp oil on medium-low. Add garlic and sauté, stirring often, until fragrant, about 1 minute. Add cumin and sauté for 30 more seconds. Transfer to a medium bowl and gently stir in beans, corn, potato and cheese.
In a large bowl, whisk egg, 2 tsp oil and 3/4 cup water. Gradually stir in flour and salt until just blended. Form into a ball and divide into 12 equal portions. Transfer to a lightly floured work surface and roll each ball into a 7- to 8-inch round.
Spoon bean mixture onto dough, arranging just right of center of each disk. Wet edges of dough and fold one edge over the other to form a semicircle. Crimp edges with the tines of a fork. Arrange on parchment- lined baking sheets. Brush tops with remaining 1 tsp oil and bake, switching positions on racks halfway through cooking, until lightly browned, about 30 minutes.
Meanwhile, prepare sauce: In a food processor, process cilantro and lime juice until finely minced; add water as needed to reach desired consistency. Transfer to a small bowl and fold in onions. Serve with empanadas.