To make the filling:

1) In a small bowl, combine cumin, chili powder, onion powder, garlic powder, oregano, and salt.

2) In a medium saucepan, heat the olive oil over medium-low heat. Add the minced garlic and chopped onion, and sauté until the onion is soft and translucent, about 3 minutes. Add the bell pepper and cook until slightly softened, about 2 minutes. Add the black beans and garbanzo beans and gently fold into the vegetable mixture. Add the spice mixture and stir to combine. Continue to cook until the flavors combine, about 10 minutes, stirring every 30 seconds.

3) Add the tomato and stir to combine. Continue to cook until tomatoes soften, an additional 2 minutes. Remove the bean mixture from the heat to slightly cool.

To make the Avocado Crème:

1) Combine avocado, yogurt, lime juice, lime zest, and salt in a blender and blend until smooth, about 1 minute.

To make the Pear Salsa:

1) In a small bowl, combine the diced pears, cucumber, red onion, and cilantro. Add the lime juice and salt; stir until incorporated.

To assemble Taco Bowls

1) Place ¾ cup of red quinoa (or brown rice) on the bottom of each of 4 bowls. Spoon ¾ cups of the bean mixture over the red quinoa (or brown rice). Next, drizzle with 2 tablespoons of the Avocado Crème and finally, top with ¼ cup of the pear salsa.