Cut potatoes into 1-inch cubes. Place in a large saucepan, cover with water and bring to a boil. Boil until the potato chunks are fork-tender but not mushy, about 8 minutes. Remove pot from heat, drain the potatoes, return them to the pan, and mash. Stir in the spices until well blended. Set the pan aside.
Heat the olive oil in a large skillet and add the onions and poblanos (optional), sauteing for about 3 minutes until softened. Add the garlic and a little salt, and continue sauteing until onions are translucent, about 5 minutes more. Stir the sauteed vegetables into the sweet potato mash, then stir in the black beans and evenly combine all the ingredients.
To Assemble
Heat a large skillet over medium heat and lightly coat with oil or cooking spray. Place a single tortilla in the skillet, spoon ½ cup filling onto half of the tortilla, and sprinkle with some cheese. Fold the empty tortilla over the top.
Cook until the bottom of the tortilla is slightly browned and slightly crispy (about 1-2 minutes), then flip and brown the other side.
Serve immediately, or set aside on a warm plate until all the quesadillas are cooked. Top with any of the desired toppings. Try this dish with Mourvèdre – fantastico!
Note: As an alternative to sweet potatoes, try sliced and sauteed portobello mushrooms – 4 large – a nice, meaty texture and flavor.
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