These 'spring rolls' are a great idea for an easy Mexican appetizer. Using phyllo dough to make these super crunchy, tasty mini chimichangas makes them super easy to handle.
In a medium bowl, mix all ingredients (black beans through cheese) together well, then squeeze the lime over the mixture, generously salt and pepper and stir thoroughly.
Place a piece of phyllo on your counter and cut it in half.
Generously brush oil over the pastry, then roll up each short side about 4 or 5 times.
Place about ⅓ cup of black bean mixture in the center, then tightly roll up the spring roll, making sure the seam is on the bottom.
Move the roll to a baking sheet covered with baking paper and repeat until all the filling and/or pastry is used up.
Generously brush all the rolls with vegetable oil, and bake until golden brown and crispy, about 20 - 30 minutes.