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For the quesadilla-
In a large bowl, combine the roasted sweet potatoes, corn, and cooked spinach.
Heat a large frying pan over medium-high heat. Add 1 teaspoon of the olive oil and spread it around the bottom of the pan. Take 1 tortilla and place it in the pan.
Using a spoon, thinly coat the whole top side of the tortilla with a quarter of the refried beans. Then distribute a quarter of the sweet potato, spinach, and corn mixture, onto half of the tortilla.
Using a spatula, carefully fold the unfilled half over the mixture and press down lightly. Continue heating for just a minute, flipping once after about 30 seconds.
Repeat for the remaining 3 tortillas. Great for dipping in your favorite salsa.
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