Sweet potato and black bean quesadillas

1 package of whole wheat tortillas
1 tbsp. extra virgin olive oil
2 sweet potatoes, peeled and grated
½ yellow onion, grated
1 tsp. chili powder
1 tsp. ground cumin
Salt and pepper
1 can drained and rinsed black beans
1 cup cheddar cheese

Preheat a large skillet and add 1 tbsp. olive oil. To the large skillet, add grated onion and sweet potato and cook 15-20 minutes until onions and potatoes are soft. Turn skillet with potato mixture off, gently fold in black beans, cumin, chili powder, salt/pepper.. Clean out skillet with a paper towel, spray with nonstick cooking spray, and return to heat. Add one tortilla to skillet, brown on one side, flip over. Sprinkle with cheese, then add ½ cup of potato mixture, then sprinkle with more cheese. Fold one side over, brown for 4-5 minutes,then flip and brown the other side. Top with salsa, sour cream, or cilantro. I like to eat these with tomato soup!