Peel and slice the ends off of the sweet potatoes, then create “noodles” by using the B blade on the Inspiralizer. Set them aside.

Heat the olive oil in a deep skillet or Dutch oven over medium heat, and sauté the onion until it starts to soften, about 5 minutes. Add in the minced garlic and cumin, and stir until fragrant, about 1 minute.

Add in the sweet potato noodles, fire-roasted tomatoes (including the juice), black beans, and salt, and stir well. The liquid from the tomatoes should start simmering. Once you hear the simmer, lower the heat and cover the pan with a lid for 10 minutes to let the sweet potatoes soften.

Remove the lid and stir well, and test the sweet potatoes with a fork to see if they are tender enough to your liking. If there is a lot of liquid at the bottom of the pan, simply raise the heat and stir well, so that it simmers away and evaporates.

Adjust any seasoning to taste, and serve warm with a sprinkling of fresh cilantro, and a sprinkling of cheese, if desired.

Leftovers can be stored in the fridge for up to 5 days. To reheat, simply dump the leftovers in a skillet over medium heat again and stir until warm.