Preheat oven to 350 degrees. Gently tuck tortillas into lightly greased (with cooking spray) cups of 2 (12 cup) muffin pans. Bake in preheated oven until tortillas have hardened and browned slightly on edges, 12 to 15 minutes.
Stir together black beans, refried black beans, enchilada sauce and green chiles in a medium bowl. Divide mixture evenly among baked tortilla cups. Sprinkle with cheese and bake at 350 degrees until cheese melts, about 15 minutes.
Transfer mini enchiladas from muffin cups to a serving platter. Top evenly with lettuce and pico de gallo. Drizzle with sour cream and sprinkle with scallions.
In a small bowl, combine sugar & cinnamon. Coat each side of tortilla shells with cooking spray; sprinkle with cinnamon sugar. Turn tortillas over and repeat. Cut each tortilla into 4 wedges.
For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing sides to overlap. Bake at 350 degrees for 10 minutes or until crisp & lightly browned. Cool completely.
Meanwhile, for the filling, in a small bowl beat cream cheese until smooth. In another bowl whisk milk & pudding for 2 minutes. Let stand 2 minutes or until soft set. Fold in whipped topping. Cover & refrigerate for 1 hour.
Carefully remove cups from pan. Pipe or spoon 3 Tablespoons filling into each cup. Drizzle with melted chocolate. Refrigerate 5 minutes or until chocolate is set. Store in the refrigerator until ready to serve.