In a small pot over medium-high heat, combine quinoa and broth or water. Bring to a boil. Once boiling, reduce to a simmer and cover with a lid. Continue cooking for 15-20 minutes, until the quinoa is cooked through and the liquid is absorbed. Set aside.

In the meantime, heat oil in a large skillet. Add diced potatoes and cook for 10-15 minutes, until potatoes are lightly browned and tender, making sure to stir so they don't burn. Once cooked through, add quinoa and black beans and stir to combine.

Then, add the spices and stir. Let cook an additional 3-5 minutes to get the flavors to meld together and heat up the beans.

To assemble, heat corn tortillas in a skillet for a few minutes to firm up.

Then spoon the filling into the corn tortillas, top with diced avocado, salsa, cilantro, pumpkin seeds and a squirt of fresh lime juice.