In a small saucepan, cook the quinoa with 1/4 tsp salt according to package directions.
Meanwhile in a medium skillet heat olive oil over medium-high heat. Add th onion and bell pepper and cook, stirring, until crisp-tender, about 5 minutes. Stir in the chili powder and season with salt and pepper, transfer to a bowl.
Dividing evenly, spread the quinoa, onion-pepper mixture, beans, salsa and cheese over the tortillas. Roll the tortillas up burrito-style. Top with sour cream if desired. Enjoy!