In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 4-5 minutes until soft and translucent.

Stir in minced garlic, chili powder, cumin, and paprika. Sauté for an additional minute until fragrant.

Add rinsed quinoa to the skillet and stir to coat. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

After quinoa is cooked, add drained black beans and fold gently. Cover and heat through for 2-3 minutes.

Remove from heat, fluff the quinoa mixture, and squeeze in lime juice. Adjust seasoning with salt or pepper.

Assemble tacos by spooning the filling into shells, topping with cilantro lime crema and any additional toppings.