For the Taco Filling:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, finely chopped
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons smoked paprika
• 2 tablespoons tomato paste
• 1 cup dry quinoa
• 2 cups low-sodium vegetable stock (or water)
• 1 (14-ounce) can black beans, drained and rinsed
• 1 lime, juiced
• Kosher salt and black pepper

For Serving:

• Charred corn tortillas
• Sliced avocado
• Chopped cilantro
• Salsa of choice
• Lime wedges

For the Cilantro Lime Cashew Crema:

• 1 cup raw cashews
• 1 clove garlic
• 1 cup chopped cilantro
• Optional: 1 small jalapeño, deseeded
• Juice of 1 lime
• Juice of ½ lemon
• ¾ cup water
• Salt and pepper