Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add bell peppers and black beans and sauté for 2 minutes. Add chicken, taco seasonings and enchilada sauce. Stir to combine. Cook until heated through. Taste and add hot sauce if desired.
Preheat oven to 400 degrees F. Line a large jelly roll pan with parchment paper or line 2 smaller pans with parchment paper/nonstick mats.
Lay out one sheet of puff pastry on a lightly floured surface. Lightly flour the top of the dough and roll out to an approximate dimension of 12 x 18 inches. Cut 2 rows of 4” circles in the dough for 8 circles total. Repeat with the other sheet of puff pastry. Gather dough scraps and roll out to dimensions to fit 4 additional circles. You should have a total of 20 circles.
Place 1 1/2 tablespoons chicken mixture in the center of each circle and top with one tablespoon of cheese. Lightly brush the edge of half of a circle with egg wash and fold over, pinch edges tightly to seal. Place on prepared baking sheet. Repeat with remaining circles but DO NOT dip your brush in the egg wash again until your brush becomes dry because too much egg wash will prevent the edges from sticking.
Check each empanada to make sure there is about a finger’s width of dough sealed together before the filling starts. Crimp the edges together with a fork. Pierce each empanada two times with a fork so steam can escape while baking.
Spread empanadas apart so they are not touching each other on the baking sheets. Brush the tops/sides evenly with egg wash. Bake until golden brown, approximately 20-25 minutes.
Dip in cheese sauce, sour cream, avocado dip, etc.
While empanadas are lined on the baking sheets before baking, transfer entire baking tray to the freezer. Once frozen, add individual empanadas to a freezer bag.
When ready to bake, line desired amount of empanadas on a parchment-lined baking sheet, and bake at 400 degrees F for 30-35 minutes or until golden and cooked through.