Add the olive oil to a medium skillet over medium heat. Once hot, add the onion. Cook, stirring occasionally, until the onion is translucent & fragrant, about 3-4 minutes.
Stir the garlic into the skillet. Cook just until fragrant, about 30 seconds.
Add in the Ortega Street Taco Seasoning & tomato paste. Stir, coating the onion & garlic. Cook for 1-2 minutes more, until very fragrant.
Add the quinoa to the skillet, stirring to combine with the onion mixture. Let the quinoa toast for about 1 minute before adding in the vegetable broth. Increase heat to high and bring the mixture to a boil.
Once boiling, add in the black beans. Cover the skillet and simmer over low heat for 15-25 minutes, or until quinoa is cooked.
Remove the skillet from the heat & set aside to stand, covered, for 5 minutes. Remove lid and squeeze the lime over top and fluff the mixture with a fork. Set aside for taco assembly.
Add some of the quinoa & black bean mixture to a tortilla or taco shell with sliced avocado. Top with a drizzle of Ortega Taco Sauce.