In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add onion and cook, stirring, for 4-5 minutes or until onions are translucent.
Add quinoa and continue to cook, stirring, for 2-3 minutes to toast quinoa slightly. Add vegetable broth, stir to combine. Bring to a boil, reduce to a simmer, and cover. Cook, covered, for 15 minutes. Fluff with a fork and stir in beans.
Meanwhile, preheat oven to 425ºF.
In a small bowl, mix together chili powder, salt, paprika, cumin, garlic powder, oregano, and cayenne.
In a medium-large bowl, toss carrots with 1 tablespoon olive oil and half of spice mixture. Place in a single, even layer on a rimmed baking sheet and roast in preheated oven for 10 minutes.
Meanwhile, use the same bowl to toss mushrooms with 2 teaspoons olive oil and remaining spices.
Place mushrooms in a single, even layer on another rimmed baking sheet and when carrots have been in the oven for 10 minutes, add mushrooms to oven. Take carrots out, stir, and return to oven.
Continue to roast both vegetables for an additional 10 minutes or until carrots are tender and mushrooms are cooked and starting to brown.
Fill corn tortillas with quinoa mixture, roasted vegetables, and desired toppings. Enjoy immediately.
Servings depend on how much you stuff into a tortilla. Nutrition information is for 2 tacos and includes filling and tortillas, but not optional toppings.
This makes a lot! It keeps well and is great for meal prepping. Who doesn’t love taco leftovers?
To make vegan, omit cheese or use a vegan substitute.
Toppings are suggestions but I highly recommend avocado or guacamole, pickled onions, cilantro, and a squeeze of fresh lime. Other good choices are sour cream, salsa, salsa verde, chopped tomatoes, Mexican blend cheese, sliced black olives, etc.