Preheat the oven to 350 degrees F (175 degrees C) and line a sheet tray with foil.
Slice the Sweet Potato (6) all over with a knife to ventilate them and allow the oil and seasoning to seep through. Then drizzle them all generously with Olive Oil (to taste) and sprinkle liberally with Salt (to taste) and Ground Black Pepper (to taste). Roast them until tender for about 40 minutes, then let them cool enough to handle.
When they are cool enough to handle, cut them in half and scoop the flesh right out of the skin into a mixing bowl. Then mash them well with a fork. Stir in the Canned Black Beans (1 cup), Fresh Cilantro (1 tablespoon), Dried Onions (1/2 teaspoon), Garlic Powder (1/2 teaspoon), Paprika (1/2 teaspoon) and Ground Cumin (1/2 teaspoon).
Get out a waffle maker and preheat it. Spray it well with Nonstick Cooking Spray (to taste). Take a Flour Tortilla (8) and spread a 1/4 of the filling on it. Sprinkle 1/4 of the Shredded Mexican Cheese Blend (8 ounce) on top and close it with another tortilla.
Cook it in the waffle iron for 5 minutes, until slightly crisp on the outside and melty. Repeat this with the remaining filling to make 4 total.
Serve with Avocado (to taste), Sour Cream (to taste), Salsa (to taste), Fresh Cilantro (to taste), and Queso Fresco (to taste). Enjoy!!