Step 1: Cook the Sweet Potatoes : Heat olive oil in a skillet over medium heat. Add the diced sweet potatoes and season with garlic powder, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 12–15 minutes, stirring occasionally, until the sweet potatoes are soft enough to mash. Lightly mash them with a spoon, leaving some chunks for texture.

Step 2: Prepare the Filling : Transfer the cooked sweet potatoes to a large bowl. Add black beans, optional corn, shredded cheese, cilantro, and lime juice. Stir until everything is fully combined and evenly coated.

Step 3: Assemble the Quesadillas : Lay a tortilla flat. Spread ¼–⅓ cup of the filling over half of it, then fold it over. If using two tortillas per quesadilla, spread filling on one tortilla and top with a second tortilla.

Step 4: Cook the Quesadillas : Heat a skillet or griddle over medium heat and add a little butter or oil. Cook each quesadilla for 2–3 minutes per side until the tortilla turns golden and the cheese melts. Remove from heat and let rest for 1 minute before slicing.

Step 5: Serve : Slice into wedges and serve warm with your favorite dips such as salsa, guacamole, or sour cream.