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

Stir in the minced garlic, chili powder, cumin, paprika, and tomato paste. Cook for an additional minute.

Add the rinsed quinoa to the skillet, stirring to coat with the spices and onion, and toast for about 2 minutes.

Pour in the vegetable broth and add the rinsed black beans. Bring to a boil, then reduce heat and cover. Simmer for about 15 minutes.

Remove from heat and fluff the quinoa mixture with a fork. Stir in the lime juice.

Serve the filling in taco shells, topped with the cilantro lime crema and desired toppings.