Steps:

Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized.
In a mixing bowl, combine the roasted sweet potatoes, black beans, and red onion. Mash lightly with a fork, leaving some texture.
Spread the sweet potato and black bean mixture on half of each tortilla. Sprinkle vegan cheese on top, then fold the tortillas over to enclose the filling.
Heat a large skillet over medium heat. Cook the quesadillas for 2-3 minutes on each side, or until browned and crispy.
Serve the quesadillas with sliced avocado, chopped cilantro, and lime wedges on the side. Enjoy!

Black Bean and Sweet Potato Quesadillas