In a medium size skillet/pan, heat olive oil over medium heat until warm. Add the diced zucchini and cook for 2-5 minutes. Zucchini can remain firm or soft – do not overcook.   

Add chili powder, paprika, cumin and beans. Stir and cook until spices are incorporated, and beans are warmed. Set aside.  

Heat a griddle or large flat skillet over medium heat. Heat the first tortilla for 1 minute, flip, and heat for an additional minute. Remove from heat and set aside. Heat the second tortilla for 1 minute, flip and top with a small amount of cheese, the zucchini bean mixture, additional cheese, and the first seared tortilla. Flip again carefully and heat for an additional minute. The tortilla should be browning and crisp and the cheese should be melting. Remove from heat and plate. Repeat to make additional quesadillas.   

Carefully cut quesadillas in half and serve immediately with lime and salsa/hot sauce, if using.