Poke holes into the sweet potato and drizzle with 1 teaspoon of olive oil. If desired, sprinkle salt and pepper. Wrap in paper towels and microwave for about 8 minutes until very tender.

Dice the jalapeno and mini peppers, removing seeds. Cook the peppers in a large pan until tender, about 5-7 minutes.

Combine black beans, corn, and taco seasoning in the pan. Stir well and cook for another 3 minutes, then pour into a bowl and set aside.

Spread butter over one side of each tortilla. On the other side, layer about 3 tablespoons of warm sweet potato.

Mash half an avocado over the sweet potato layer. Top with about ¼ cup of the veggie and bean filling. Add a generous amount of cheese.

Cook the quesadilla by placing the butter side down in a warm pan. Fry until golden brown and cheese melts, then fold in half.

Repeat the process until all tortillas are filled and cooked. Slice into wedges and serve warm.

Garnish with fresh cilantro before serving.