Brush both sides of each wonton wrapper with avocado and press into mini muffin pans. Bake for 6 minutes then remove from pan and let cool.
For the beans:
While the wontons are cooking, add olive oil to a small saucepan and heat over medium-high heat. Add onions and sauté for 1 minute; add garlic and sauteé for an additional 30 seconds. Add the cumin, oregano and chipotle, cook for about a minute, until fragrant.
Add the beans and salsa. Bring to a simmer over medium-low heat and cook for 15 minutes. Keep warm.
For the cilantro lime sauce:
While the beans are cooking mix yogurt, salt, sugar, lime zest, onion, cilantro and jalapeño in a small bowl.
Refrigerate until ready to use.
To assemble the taco cups:
Fill each cup with a scoop of black beans, top with guacamole, pico and some cilantro lime sauce.
Repeat until all 24 cups are full. Serve immediately.
If you are pre-making the taco cups and the beans, wail until just before serving to assemble so the taco cups stay crispy.