Prepare the pico by combining the diced ingredients, season well and set aside.
To prepare, mix the quinoa with the tex mex beans as directed for the salad. Warm up to 165°F (73°C) and hold.
Warm the corn tortillas and fill with 4oz of quinoa salad. Top with Pico, cotija, avocado, and a drizzle of Mexican crema. Serve with lime wedges and fresh cilantro to garnish.
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