In a large non stick skillet, stir fry carrots and zucchini in oil over medium high heat for 3 to 4 minutes or until crisp tender. Stir in chili powder. Transfer into a bowl.

Place 1 tortilla in skillet.

Spread 1/4 of refried beans over half of tortilla;
spoon 1/4 vegetables and 1 tablespoon of salsa on top, sprinkle with 1/4 cheese.

Cook 15 seconds over medium high heat. Fold tortilla over, pressing gently with wide spatula. Cook 2 minutes; turn over.

Cook 2 minutes longer or until cheese melts and tortilla is crisp and browned. Repeat with remaining tortillas.

Cut quesadillas into wedges and serve hot with remaining salsa.