Preheat oven to 425 F.
Place chopped potatoes in a large bowl and toss with 1 tablespoon olive oil, paprika, chili powder, cumin, cayenne powder, garlic powder and onion powder. Toss until completely coated and place on a lined baking tray.
Place in the oven and bake for 35-40 minutes until softened. Mix the potatoes half way through to ensure they don't stick and cook evenly.
When potatoes are done place them in a large bowl and roughly mash.
Place a large skillet over medium heat and allow to heat up.
Brush 1 of the tortillas with a little bit of the remaining olive oil and place oil side down onto the skillet.
Spread on ⅓ of the mashed potatoes, ⅓ of the black beans and ⅓ of the cheese.
Place a 2nd tortilla on top and press down lightly ensuring the filling doesn’t come out the sides.
Brush the top tortilla with a little bit of the olive oil and allow to cook 3-5 minutes until the bottom tortilla starts to golden.
Flip the quesadilla and cook the other side for 3-5 minutes until the tortilla begins to golden.
Place on a cutting board and cut into 6 even triangles.
Repeat with remaining tortillas and filling.
Serve with salsa or other favourite sauce.