In a large bowl, mix minced jalapeño, corn, black beans, salt, pepper and ground cumin.
Warm tortillas for 10-15 seconds on each side in an ungreased pan, making them more pliable and ready for filling. Place 2 teaspoons of filling, ½ teaspoon guacamole and a sprinkle of shredded cheese in the center of the flour tortilla.
Fold over tortilla and moisten edges with egg wash; press to seal with fork. Repeat with remaining tortillas and filling.
Place all empanadas in a baking tray coated with cooking spray. Lightly brush empanadas with additional egg wash for shine. Bake at 425°F for 4-5 on each side until golden brown.