2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon chili powder

1 (15-ounce) can black beans, drained and rinsed

1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

½ cup chopped fresh cilantro

4 large flour tortillas

1 tablespoon butter or additional olive oil (for cooking)

Preheat oven to 400°F (200°C).
Roast the sweet potatoes: Toss diced sweet potatoes with olive oil, salt, cumin, smoked paprika, and chili powder. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
Prepare the filling: Lightly mash the roasted sweet potatoes in a large bowl. Stir in black beans, shredded cheese, and cilantro.
Assemble the quesadillas: Heat a skillet over medium heat and lightly grease with butter or olive oil. Place one tortilla in the skillet and spread half of the filling evenly over one side. Fold the tortilla in half.
Cook the quesadillas: Cook for 2-3 minutes on each side until golden brown and crispy. Repeat with remaining tortillas and filling.
Serve and enjoy! Slice into wedges and serve warm with salsa, guacamole, or sour cream.

For a spicier version, add diced jalapeño or a pinch of cayenne pepper.

Make it vegan by using dairy-free cheese or omitting it altogether.

Boost protein by adding shredded chicken or ground turkey.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Reheat in a skillet or oven for best crispiness.