In a medium-sized skillet, melt 1 tablespoon of butter with onions and salt. Sauté for 5 minutes, until slightly tender and browned.
Add peppers and pico and cook until heated. Add greens and cook until wilted.
Remove vegetables from heat and place to the side in a bowl.
Add remaining butter and one tortilla to the skillet.
Spread 1/2 of the following ingredients over the tortilla: cheese, vegetables, beans. After about 1 minute, carefully flip the tortilla to toast the other side.
Continue this process with each quesadilla until cheese is melted and tortilla is toasted.
Serve each quesadilla with 1/4 of the avocado.

1/4 cup roasted peppers
2 tablespoon vegan butter, divided
1 onion, diced
1/2 cup pico de gallo, drained
salt to taste
2 cup kale or swiss chard, torn
4 whole wheat flour tortillas
2 cup vegan cheese shreds
1 can (10 oz) vegan refried beans
1/2 ripe avocado, sliced