Black Bean Quinoa Tacos + Cashew Cilantro Crema

For the Black Bean Quinoa Taco Filling:

1. Chop one onion and two cloves of fresh garlic.
2. Sauté the chopped onion and garlic in a deep pan.
3. Add 1 cup of quinoa and 4 tablespoons of tomato paste. Let the quinoa toast for a few minutes.
4. Add 2 cups of veggie broth.
5. Stir in 1 teaspoon of garlic (powder), 1 1/2 teaspoons of chili powder, 1 1/2 teaspoons of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of salt. Taste and adjust seasonings as needed.
6. Add one can of drained and rinsed black beans.
7. Turn the heat to medium/low and cover the pan with a lid.
8. Let it cook for 15 minutes or until the quinoa is soft.

For the Cashew Crema:

1. Boil 1 cup of cashews for 10-15 minutes, or soak them overnight.
2. Drain and rinse the cashews.
3. Add the cashews to a blender along with 1 cup of chopped cilantro, 1/2 chopped jalapeño pepper, 2 cloves of garlic, 3/4 teaspoon of salt, 1/2 teaspoon of garlic powder, and 3/4 cup of water.
4. Blend everything together until creamy. Taste and adjust seasonings as needed.

Assembly:

Add the prepared black bean quinoa filling and cashew crema to your favorite tortillas. Top with your favorite taco toppings, such as cashew queso.