Preheat oven to 350°F.
Unroll pie crust, and line a cookie sheet with parchment paper.
In a bowl place black beans, red onion, cilantro, queso fresco, salt, and chili powder.
Peel the avocado and dice into small pieces, then sprinkle with lime juice.
Add the avocado to the black beans mixture and mix thoroughly.
Using a 3" biscuit cutter cut circles on the pie crust.
Place 1 tablespoon of filling in the center of each round. Fold over to create a half moon, and crimp around the edges with the tines of a fork. Place empanadas on parchment paper, and brush with egg wash.
Bake for 20-25 minutes or until golden brown.