Add the olive oil to a medium skillet (with lid) over medium heat. Once hot, add the onion. Season with 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion is translucent and fragrant, about 3-4 minutes.

Stir the garlic into the skillet. Cook just until fragrant, about 30 seconds. Add in the spices (chili powder, ground cumin, smoked paprika) and tomato paste. Stir, coating the onion and garlic. Cook for 1-2 minutes more, until very fragrant.

Add the quinoa to the skillet, stirring to combine with the onion mixture. Let the quinoa toast for about 1 minute before adding in the vegetable broth. Increase heat to high and bring the mixture to a boil. Once boiling, add in the black beans. Cover the skillet and simmer over low heat for 15 minutes (see Recipe Notes, below). Once the quinoa cooked, remove the skillet from the heat and set aside to stand, covered, for 5 minutes. After 5 minutes, remove the lid. Squeeze the lime juice over top and fluff the mixture with a fork. Set aside for taco assembly.

Meanwhile, as the quinoa simmers, prep the cilantro lime cashew crema. Add all listed cashew crema ingredients to a food processor or blender. Blend to combine, adding a tablespoon or two of water as needed to reach your desired consistency. Set aside, or transfer to an airtight container and store in the refrigerator for up to 1 week.

Add some of the quinoa and black bean mixture to a tortilla with sliced avocado. Top with a drizzle of cilantro lime crema. Finish with some chopped cilantro, a spritz of fresh lime juice, and any salsas or toppings your taco-lovin’ heart desires. Enjoy!