Chop up a sweet potato and toss it in oil, paprika, garlic powder, salt and pepper. Bake at 400 for 30 minutes.
Sauté some onion and garlic, add rinsed black beans and a splash of water. Season with cumin, paprika, cayenne, salt and pepper and simmer until the liquid is gone.
Spray a pan with oil, add a tortilla, shredded cheese, potatoes, and beans. Cook on both sides until golden brown.
Mix some salsa and sour cream and pour it over the quesadilla.
