Melt 1 Tbsp butter or oil in a small saucepan. Add chopped garlic and sauté for about 30 seconds. Add cooked beans, sea salt and 1 tsp Leek Powder. Stir to combine and remove from heat when warmed through.
Melt 1 to 2 Tbsp oil in cast-iron skillet. Heat till a drop of water sizzles. Add 1 tortilla and cook a few minutes on each side till slightly golden. Place on paper towels and proceed with the other tortillas.
Add crème fraîche or sour cream to a small bowl and whisk in 1 tsp Leek Powder. (Add a tablespoon of lemon juice to thin, if needed.)
Place tortillas on plates. Top with black beans, grated cheese, chopped green onions, a dollop of seasoned crème fraîche or sour cream and salsa (if using). Serve warm.
