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Preheat the oven to 425°F.
Toss onions and peppers with olive oil, salt and pepper and spread on a baking sheet.
Roast, tossing occasionally, until golden brown on the edges, 6 to 8 minutes.
Sprinkle 2 tablespoons cheese on each of 3 tortillas.
Top evenly with roasted onions and peppers, beans and remaining 6 tablespoons cheese. Arrange remaining tortillas on top.
Heat butter in a large skillet over medium high heat and, working in batches, brown both sides of each quesadilla until cheese is melted, about 3 minutes per side.
Cut into quarters and transfer quesadillas to plates.
Serve with lettuce, salsa, guacamole and sour cream on the side.