Chop one small sweet potato into 1/2" cubes. In a skillet coated with olive oil, saute cubes, 1 minced garlic clove, & 1/2 teaspoon cumin for 15 minutes. Add 1/2 cup canned black beans, rinsed and drained, cook 5 minutes more. Fill 4 warm corn tortillas (can use flour, corn works better) with bean and potato mixture, 1 tablespoon Nacho Mom's Ultimate Vegan Queso or 1 tablespoon Nacho Mom's Fire Roasted Queso & any of these optional toppings: salsa, cilantro, vegan sour cream, vegan cheesy shreds.
