Mince 1 clove garlic. Melt 1 tablespoon butter, then add the garlic. Lightly brush the butter onto both sides of each tortilla.
Place each tortilla in an oven safe bowl and shape as desired. Place the bowls in the oven and bake for 15 minutes, until browned and crispy. The tortilla bowls may be slightly soft when removing from the oven oven, but will crisp up as they cool.
Drain and rinse the black beans. Stir them together with ¼ teaspoon cumin, ¼ teaspoon kosher salt, and 1 tablespoon olive oil.
If the pepitas are not toasted, place them in a dry pan over medium heat for several minutes, shaking the pan often so that they don’t burn. Remove when lightly browned.