In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and a pinch of salt. Cook for 4-5 minutes until translucent.

Stir in 3 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon paprika. Add 2 tablespoons tomato paste and sauté for an additional minute.

Add 1 cup of rinsed quinoa to the skillet, stirring well. Toast for 2-3 minutes, then pour in 2 cups of vegetable broth. Bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes until quinoa has absorbed the broth. Stir in a can of rinsed black beans.

Remove from heat and fluff quinoa and beans. Drizzle with 1 tablespoon lime juice.

Warm tortillas in a skillet for 30 seconds per side. Assemble tacos with the quinoa mixture and top with Cilantro Lime Crema.