01 - Place the cubed sweet potato in a microwave-safe bowl, cover loosely with plastic wrap, and microwave on high for 3 to 4 minutes until fork-tender.
02 - Add cumin, smoked paprika, salt, and black pepper to the sweet potato and mash with a fork until smooth.
03 - Fold in black beans and shredded cheddar cheese to the mashed sweet potato mixture, stirring until evenly combined.
04 - Lay one tortilla flat on a plate and evenly spread the filling over half, then fold the tortilla to form a half-moon shape. Repeat with the second tortilla and remaining filling.
05 - Brush the outside of each quesadilla lightly with olive oil, place on a microwave-safe plate, and microwave on high for 1 to 2 minutes until the cheese has melted and tortillas are warmed through.
06 - Transfer to a cutting board, cut into wedges, and serve immediately.