Stir lime juice, olive oil, chili powder, cumin, salt, pepper, garlic and maple syrup together in a large bowl. Add bell pepper, zucchini, onion. Toss to coat.
Place ingredients in a large skillet over medium/high heat. Add oil and veggies and cook for 3 minutes- flipping occasionally. Add beans and cilantro and cook for another 2-3 minutes. Transfer the mixture to a plate.
On a plate mash the avocados with a fork. Spread ¼ onto half of a tortilla. Arrange veggies over avocado, then fold the tortilla closed. Repeat until all tortillas are filled.
Lightly oil the skillet and place over medium heat. Put 2 tortillas onto skillet. Cook until lightly browned. Flip and cook until opposite side is browned. Repeat until all quesadillas are cooked. Serve with salsa.