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Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork-tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash.
Stir in the chili powder, cinnamon, cumin, smoked paprika, ¼ teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften; about 3 minutes. Add the garlic and remaining ¼ teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more.
Combine the sautéed vegetables with the sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in a skillet, then spoon a heaping ½ cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top.
Let cook until the bottom of the tortilla is browned and slightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.