Begin by cutting sweet potatoes into 1-inch chunks. In a pot, bring water to a boil and add the sweet potato chunks. Cook for about 8 minutes or until they are fork-tender. Drain them and mash with a fork, incorporating chili powder, paprika, cumin, coriander, and a pinch of salt for added flavor.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and green peppers, sautéing them until they soften, about 2-3 minutes. Stir in the mashed sweet potatoes until everything is well combined.

Drain and rinse the black beans. Add them to the skillet with the sweet potatoes and veggies, mixing gently. Cook for an additional 2-3 minutes.

In a clean skillet over medium heat, place a tortilla flat and spoon about ⅓ cup of your prepared filling onto one half. Sprinkle with grated cheddar cheese, chopped cilantro, and a squeeze of lime juice. Carefully fold the tortilla over to encase the filling.

Cook the quesadilla for about 1-2 minutes, until the bottom side is crispy and golden brown. Carefully flip and cook the other side for another 1-2 minutes until crispy and the cheese is melted.

Repeat with the remaining tortillas and filling, serving hot with yogurt or your choice of toppings.