In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped garlic and sauté for 1 minute until fragrant. Toss in the fresh broccoli and sliced mushrooms, stirring for 5-7 minutes until tender.

In a medium pot, bring 2 cups of vegetable broth to a boil, then add 1 cup of rinsed quinoa. Lower the heat, cover, and simmer for about 15 minutes until fluffy.

In a separate pot, combine 1 can of drained black beans, the cooked quinoa, and spices like cumin and chili powder. Simmer for 5 minutes until heated through.

In the same pot used for quinoa, add diced tomatoes and 1 cup of vegetable broth with 0.5 cup lentils. Bring to a boil, reduce heat, and simmer for 20 minutes until lentils are tender.

Fill tortillas with the cooked mixture from Step 3. Top with sliced avocado and additional toppings like salsa or cilantro.

Combine canned chickpeas with diced tomatoes in a bowl. Drizzle with olive oil and lemon juice, then toss to coat evenly.