• Preheat your oven (to 395 degrees Fahrenheit)
• Brush melted butter on both sides of each tortilla. Then, with the muffin pan, fold each tortilla and rest it in between each elevated muffin ‘bottom.’
  
• Then, place them in the oven for 5 minutes, or until hard and golden brown. 

Filling

• In a reliable pan, heat olive oil over medium heat. Pour in your quinoa and mix with the oil. Then, add in a bit of salt and cover with your 1 ⅔ cup of water. Continue to mix the quinoa as the water comes to a boil. Using a tight-fitted lid, cover and lower the heat. Once the quinoa absorbs all the liquid, it is done.
  
• By pushing quinoa to the edges of the pan, create some open space in the middle of your pan. Add your red onion, garlic, cumin, and red pepper flakes to that newly freed space.
• Mix well as you add in the cherry tomatoes and beans. Now, mix everything together with the quinoa. Garnish with fresh cilantro.

Assemble Tacos

• Begin with a little bit of shredded red cabbage and romaine. Then spoon in your quinoa filling. Top it off with a pretty slice of avocado and plenty of chopped fresh parsley. Drizzle each taco with as much curry sauce as you like!
  
• Time to eat! Trust me these will go fast!