Mini Taco Cups made with black beans and phyllo dough.
Remove 4 sheets of phyllo dough from package. Cover with a clean towel.
Mix melted butter and 1/2 teaspoon taco seasoning together.
Place one sheet of phyllo dough on a cutting board. Brush very lightly with butter.
Place another sheet of dough directly on top of the first sheet. Brush very lightly with butter.
Repeat with a third sheet.
Place fourth sheet on top, but do not butter.
Using a pizza cutter or a sharp knife, cut dough into 3 inch squares.
Grab each stack and place into a mini muffin tin pressing dough down into corners.
Bake in a preheated oven at 375 degrees for 8-10 minutes until golden. When slightly cooled, carefully remove from muffin tins.
Pour beans into a colander and rinse to remove all sauce. Shake to remove any excess water. Pour beans into a bowl and mix in 1/2 teaspoon taco seasoning.
Add 1-2 teaspoons of beans to the bottom of each cup.
Add a small amount of cheese, tomatoes, guacamole so cups are full. Top with olives and fresh chopped cilantro.
Other ingredients to add: chopped onions, salsa, sour cream, slice jalapenos.
Phyllo cups can be made ahead of time and stored in an air tight container for up to one day.