Make the cheesy bean quesadilla filling. Place the beans, tahini, miso paste, nutritional yeast, lemon juice, cumin, paprika, 1/2 tablespoon olive oil and pinch salt/pepper into the base of a food processor. Puree until creamy and smooth, tasting, adding more salt/pepper/lemon as needed.
Make the peppers. Heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the sliced peppers and cook until softened. Remove and wipe out the saucepan.
Assemble! Spread the bean mixture on one side of a tortilla and place in the warm saucepan. Spread the cooked peppers in a thin layer and top with another tortilla. Toast for 2-3 minutes per side. Continue with the rest of the tortillas and serve with mashed avocado, salsa and your favorite quesadilla toppings!