Preheat the oven to 200C/390F. Place the sweet potatoes in a baking dish and drizzle with olive oil. Add the smoked paprika, cumin, ground coriander, cayenne pepper, salt, and pepper. Mix to coat and roast for 25-30 minutes until softened and caramelized.

After cooling slightly, use a potato masher to roughly smash the sweet potatoes, keeping some texture.

Lightly brush one side of a tortilla with olive oil and place it, oiled side down, in a griddle pan. Spread half of the sweet potato mash on it, followed by half of the black beans, a handful of cheese, and a squeeze of lime juice. Top with a second tortilla and brush the top with oil.

Turn the heat to medium and fry the quesadilla for about 6-8 minutes on each side until golden and crispy. It should sound hollow when tapped.

Serve with optional toppings like guacamole, salsa, jalapeño, fresh coriander, extra limes, and sour cream.