Heat oven to 375 degrees.
Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown.
In the meantime, blend together the softened cream cheese and taco seasoning util well combined, set aside.
When crust is cooked and golden brown allow to cool for 30 minutes.
Carefully spread the cream cheese mixture evenly over the cooled crust.
Top the cream cheese with the beans, corn, olives, tomatoes and lightly press to have the cream cheese help hold the topping on. Then top with the avocado (if making ahead of time save to avocado to top just before serving).
Sprinkle with cheese and cilantro. Cut into 48 squares and serve.