1. Heat oven to 350 degrees . Heat oil in a large nonstick skillet over medium heat. Add peppers, scallions and chili powder; cook 5 minutes. Stir in beans and lime juice; cook 1 more minute. Remove from heat.
2. Meanwhile, in a medium bowl, combine quinoa and salsa. Microwave tortillas for 30 seconds to soften.
3. Spread a tortilla on a work surface. Top with 1/3 cup of the pepper mixture, a heaping 2 tbsp cheese and 1/3 cup quinoa. Fold up, envelopestyle, to enclose filling. Place seam side down on a foil-lined baking sheet. Repeat with remaining tortillas, pepper mixture, cheese and quinoa.
4. Bake at 350 degrees for 20 to 25 minutes until hot (filling should register 150 degrees ). Serve with sour cream and additional salsa, if desired.