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Heat a frying pan over medium heat. Add a bit of oil and diced sweet potatoes. Continue cooking until all sides of the sweet potato are evenly browned and fork-tender. (About 10 minutes). Remove sweet potatoes from the pan and place in a large bowl.
Add a bit more oil to the pan and the diced onions. Sautee until they are soft, translucent, and a bit caramelized.
Add the onions, corn, black beans, and spices to the large mixing bowl with the sweet potatoes and mix. Add the mixture back to the frying pan and cook until heated through and fragrant. Return the filling to the mixing bowl.
Wipe the pan clean with a damp paper towel and spray with a very small amount of oil. Add your tortilla, fill half with shredded cheese and filling
When the cheese starts to melt, check the underside of the tortilla on the unfilled side. When you start to see little brown spots, fold the quesadilla carefully and press with a spatula.
Remove, slice into thirds, and serve!