Step 1: Roast the Sweet Potatoes

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
• Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper.
• Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and lightly caramelized, stirring halfway through cooking.

Step 2: Prepare the Black Beans

• In a small saucepan, heat the black beans over medium heat until warmed through.
• Mash some of the beans with a fork or potato masher to create a slightly chunky consistency.
• Season with a pinch of salt and pepper, if desired. Remove from heat and set aside.

Step 3: Assemble the Quesadillas

• Lay out the flour tortillas on a clean work surface.
• Sprinkle a quarter of the shredded cheese evenly over half of each tortilla.
• Spoon a quarter of the roasted sweet potatoes and mashed black beans over the cheese on each tortilla.
• Fold the tortillas in half to enclose the filling, pressing down gently.

Step 4: Cook the Quesadillas

• Heat a large skillet or griddle over medium heat.
• Carefully transfer the filled tortillas to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy, and the cheese is melted.
• Remove the quesadillas from the skillet and let them cool for a minute before slicing into wedges.
• Serve hot with your favorite toppings such as salsa, guacamole, sour cream, or chopped cilantro.