In a small saucepan, cook the quinoa with 1/4 teaspoon salt according to package directions.
Meanwhile, in a medium skillet, heat the EVOO over medium-high heat. Add the 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: Fold the side closest to you over the filling, then fold both sides in toward the center and roll up.