Heat a tablespoon of olive oil in a large skillet over medium heat.

Add the chopped onion and garlic to the skillet and sauté for about 2-3 minutes until they become translucent.

Add the diced sweet potatoes and cook for another 5-7 minutes, or until the sweet potatoes start to soften and develop a golden color.

Add the diced red bell pepper and cook for an additional 2-3 minutes until they are slightly tender.

Add the drained black beans into the skillet, along with the ground cumin, paprika, chili powder, salt, and black pepper. Stir well to combine all the ingredients and let them cook together for 2-3 minutes.

Lay out one tortilla and sprinkle a portion of the grated cheddar cheese evenly over one half of it.

Spoon a generous portion of the sweet potato and black bean mixture over the cheese.

Fold the tortilla in half to cover the filling, creating a half-moon shape.

Heat a clean skillet over medium-high heat and add a little olive oil. Place the quesadilla in the skillet and cook for about 2-3 minutes on each side until it becomes crispy and the cheese has melted.

Repeat the process with the remaining tortillas and filling.

Once cooked, remove the quesadillas from the skillet and allow them to cool slightly before slicing them into wedges.