Heat olive oil in a large pot over medium heat. Add chopped garlic, pepper and celery. Cook, stirring occasionally, for 5 to 7 minutes, or until vegetables soften and turn translucent.
Add cumin, grape tomatoes and broccoli, stirring gently to combine. Add sherry and stir again. Cover pot, reduce heat to medium low and continue cooking for about 10 minutes, until broccoli is al dente but still a healthy, bright green.
Gently mix in black beans. Cover and heat through, another 10 minutes or so.
Add chopped cilantro, season with sea salt and pepper. Top with optional pepitas, if desired.