Ingredient:

• Quinoa and black bean filling
• 1 tablespoon olive oil
• 1 cup chopped red onion
• 2 large garlic cloves, pressed or minced
• 3 tablespoons tomato paste
• 1 teaspoon ground cumin
• ½ teaspoon ground chili powder
• ½ cup uncooked quinoa, rinsed well in a fine mesh colander
• 1 cup vegetable broth or water
• 1 (14 ounce) can black beans or 1 ½ cups cooked black beans, rinsed and drained
• ¼ to ½ teaspoon salt, to taste
• Freshly ground black pepper, to taste
• Avocado sauce
• 1 large avocado, sliced into long strips
• 1 to 2 medium limes, juiced
• 1 medium jalapeño, deseeded, membranes removed and roughly chopped
• 1 handful fresh cilantro
• ¼ teaspoon salt
• Everything else
• 6 to 8 small, round corn tortillas (certified gluten-free if necessary)
• 1 ½ cups roughly chopped romaine lettuce, arugula or spring greens
• Optional garnishes: pickled jalapeños or radishes, crumbled feta cheese