Combine the black beans, salsa, ground flax seed, and 1 teaspoon of garlic in a food processor and pulse until smooth.
Spread mixture across the bottom of a deep-dished serving plate.
Place the chopped sweet potatoes in a microwave-safe bowl and pour enough water until just covered. Microwave the potatoes for 4 – 5 minutes and then allow them to sit until softened. Use a fork to test the potatoes to measure tenderness.
Allow the sweet potatoes to cool and carefully drain the excess fluid. Pour the softened sweet potatoes into a food processor bowl. Add the nutritional yeast, sweet potato soup, 1 teaspoon of salt, turmeric, chili powder, and 1 teaspoon of paprika. Pulse until smooth
Spoon the sweet potato mixture over the black bean mixture on the serving plate, reserving 1 tablespoon.