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 (I usually just use my hands). 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 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 tortillas with quinoa mixture, roasted vegetables, and desired toppings. Enjoy immediately.
This makes a lot! But it keeps well and is great for meal prepping. Plus 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, and cilantro. Oh and lime! A squeeze of lime on these is SO good. What can I say, I’m a toppings girl.