Preheat the oven to 400 degrees F. Poke a few holes on top of the sweet potato. Put on a sheet pan and roast on the middle oven rack for 45-55 minutes. It's ready when juices are starting to drip out and a knife can pierce the center without resistance.
Remove the skin and mash the sweet potato with a fork or potato masher until mostly broken down.
To a medium sauce pot add the mashed sweet potato, black beans, chipotle chili powder, cumin, garlic powder, salt, vegetable broth and optional hot sauce. Stir to combine. Cover and simmer over medium-low heat for 4-5 minutes. Stir as needed to prevent sticking.
Heat a 12 inch skillet over medium-high heat. Once hot, add the tortilla. Spread ¼ of the mixture, or a little under 1 cup, on half of the tortilla. Sprinkle shredded cheese across the other half.
Fold so that the cheesy side cooks first. Flip when the cheese is melted and the tortilla is golden.
Serve topped with salsa and fresh avocado. Enjoy!
Chipotle chili powder: If you don't have chipotle chili powder you can add ½ teaspoon chili powder instead and add ¼ teaspoon smoked paprika if you have it.
Hot sauce: I absolutely love Aardvark hot sauce and think it goes so well in here because it has a very garlicky flavor without as much salt as most hot sauce. You can definitely decrease or omit the hot sauce depending on your preferences.
Storage: Refrigerate the filling in a closed container for 3-4 days. For best quality, I recommend assembling the quesadillas as you are ready to make them instead of making them all at once.