In large nonstick skillet, cook and stir carrots and zucchinis in olive oil over medium-high heat for 3 to 4 minutes or until crisp-tender. Stir in chili powder. Transfer to bowl.
Place one tortilla in skillet. Spread 1/4 of refried beans over half of tortilla; spoon 1/4 vegetable mixture and 1 tablespoon salsa on top, sprinkle with 1/4 shredded Wisconsin Monterey Jack cheese.
Cook 15 seconds over medium-high heat. Fold tortilla over, pressing gently with wide spatula. Cook 2 minutes; turn over. Cook 2-3 minutes longer or until cheese is melted and tortilla is crisp and browned. Repeat with remaining tortillas and filling.
Cut quesadillas into wedges and serve hot with remaining salsa.