How to Make It
Cook sweet potato tots according to package directions.
Pulse queso fresco, mayonnaise, sour cream, ají amarillo paste, lime juice, and 1/2 teaspoon of the salt in a food processor until smooth, 5 to 6 times.
Heat oil in a medium skillet over medium-high. Add garlic, and cook 30 seconds. Add beans, and cook, stirring occasionally, until warm, about 2 minutes.
Stir together cumin and remaining 1 teaspoon salt in a small bowl; sprinkle over hot sweet potato tots. Top tots with bean mixture, and drizzle with ají amarillo crema. Top evenly with radishes, onion, avocado, and pepitas. Serve immediately.