Prick sweet potato with fork and microwave for 5 minutes on high. Let cool slightly.
Cut in half lengthwise and scoop flesh into large bowl. Mash until smooth.
Combine beans, cilantro, and seasoning to sweet potato and mix well.
Heat skillet over medium heat. Spread sweet potato mixture evenly on one side of tortilla, sprinkle with cheese and place second tortilla on top. Cook 3-4 minutes or until cheese is melted. Flip and cook an additional 2-3 minutes. Repeat with remaining tortillas and mixture. Cut into quarters.
Add onions and peppers for extra veggies. Garnish with avocado, cilantro, salsa, and sour cream.
Recipe by The Gingham Apron at https://www.theginghamapron.com/black-bean-sweet-potato-quesadillas/