Use a fork to poke several holes into the sweet potato and drizzle with 1 teaspoon of olive oil. Wrap it in paper towels and microwave for 8 minutes, or until very tender.

Dice jalapeno and peppers, removing the ribs and seeds. Add them to a large pan and sauté until tender, about 5-7 minutes. Then stir in black beans, corn, and taco seasoning, cooking for another 3 minutes before pouring the mixture into a bowl and setting aside.

Lightly spread butter over one side of a tortilla. On the other side, add about 3 tablespoons of sweet potato, mash half of an avocado over it, then add roughly ¼ cup of the veggie/bean filling on top, and sprinkle with cheese.

Place the butter side of the tortilla down on a warm pan over medium heat. Cook until the tortilla is golden brown and the cheese melts, then carefully fold it in half using a spatula.

Continue the process until all tortillas are filled and cooked. Slice the quesadillas and serve them warm with your favorite toppings.