In a medium skillet, heat olive oil over medium heat. Add diced yellow onion and a pinch of kosher salt. Sauté for about 3-4 minutes until soft and translucent.

Stir in minced garlic, chili powder, ground cumin, smoked paprika, and tomato paste. Cook for 1-2 minutes until fragrant.

Stir in rinsed dry quinoa and coat with the mixture. Add vegetable stock and bring to a boil. Once boiling, add black beans. Cover and simmer for around 15 minutes.

In a blender, combine soaked cashews, garlic, cilantro, lime juice, and water. Blend until smooth, adjusting the consistency with more water if needed.

Once quinoa is fluffy, add lime juice and fluff with a fork. Warm tortillas, fill with quinoa mixture, drizzle with cilantro lime crema, and add toppings as desired.

Serve immediately with lime wedges on the side.