Wash and scrub potatoes but do not peel. Cut into 1-inch chunks. Place in a large saucepan and cover with water. Bring to a boil and continue boiling about 8 minutes or until potatoes are fork tender. Remove pot from heat and drain potatoes, then return potatoes to the pot and mash. Add cumin, smoked paprika, cinnamon, chili powder and salt. Stir until incorporated and set aside.
Heat olive oil in skillet. Add chopped onion and peppers and sauté for about 3 minutes, until they start to soften. Add the garlic and cook about 5 more minutes, until onions are translucent.
Add sautéed vegetables to the sweet potato mash and stir to incorporate. Add drained and rinsed black beans to mash and stir until all ingredients are fully mixed. Add ground pepper and more salt to taste as needed.
Heat a large skillet over medium heat and lightly coat with cooking spray. Spoon a heaping 1/2 cup of filling onto half of one tortilla, fold tortilla to close and place in skillet. Brown until the bottom of the tortilla is crispy, then flip to brown the other side. Repeat with additional tortillas.
To make creamy avocado salsa verde dip: Combine avocado, salsa verde, cilantro and lime juice in blender or food processor. Blend until creamy, pausing to scrape sides of blender or processor as needed. Serve in bowl for dipping.
Slice quesadillas into wedges using a knife or pizza cutter. Serve hot with a side of creamy avocado salsa verde and enjoy immediately!