Drain and rinse one can of black beans under cold water. Set aside in a mixing bowl and mash a portion of the beans, leaving some whole for texture.

Dice a ripe avocado, add it to the mixing bowl with the black beans, and fold gently to combine.

Squeeze the juice of one lime over the mixture, then add garlic powder, salt, and pepper. Fold gently to mix.

Preheat the oven to 350°F (175°C). Bake mini phyllo cups for 5-7 minutes until golden and crisp, or arrange tortilla chips on a platter.

Spoon the mixture into baked phyllo cups or mound it onto tortilla chips.

Drizzle with hot sauce or Sriracha and top with fresh cilantro before serving.