1 roll phyllo dough, thawed

¼ cup melted butter

1 t. taco seasoning, divided

1 can black beans

½ cup chopped tomatoes

½ cup shredded cheddar cheese

½ cup guacamole

½ cup sliced olives

2 T. chopped fresh cilantro

Remove four sheets of phyllo dough from package. Cover with a clean towel. Mix melted butter and ½ t. taco seasoning together. Place one phyllo dough sheet on a cutting board. Brush with butter. Place another sheet of dough directly on top of the first sheet. Brush lightly with butter. Repeat with third sheet. Place fourth sheet on top. Do not butter. Using a pizza cutter or sharp knife, cut dough into 3-inch squares. Grab each stack and place in mini muffin tins, pressing dough down in the corners. Bake in a preheated oven at 375 F for 8-10 minutes until golden. When slightly cooled, carefully remove from muffin tins. Pour beans in a colander and rinse. Shake to remove excess water. Pour beans in a bowl and mix in ½ t. taco seasoning. Add 1-2 teaspoons of beans to the bottom of each cup. Add a small amount of cheese, tomatoes and guacamole so cups are full. Top with olives and cilantro.

Recipe courtesy of Marilles Mauer, Greensburg, Indiana