Loaded Taco Salad Bowls

Make the tortilla taco shells, if using:
1 Heat the oven to 375°F. Lightly coat both sides of each tortilla with cooking spray.
2 Place the tortillas in four (4-cup) heatproof bowls, pressing them into the bottom and allowing the sides to ruffle slightly. Poke a few holes in the bottom and sides of each tortilla with a fork.
3 Bake until crisp and lightly golden brown, about 15 minutes, checking after 10 minutes to gently press up any slumped sides, if necessary. Divide the cheese between the tortillas and return to the oven until melted, 2 to 3 minutes. Let cool in bowls.
Make the quinoa:
5 Heat the oil in a medium pot set over medium heat until shimmering. Add the quinoa, chili powder, cumin, smoked paprika, garlic powder, and 1/2 teaspoon of the salt. Cook, stirring, until fragrant, about 1 minute.
6 Add 1 cup of water. Bring to a boil, 2 to 3 minutes, then cover and reduce the heat to low. Simmer until the water is absorbed and the quinoa is just tender (it should still have a slight bite), 12 to 15 minutes. Stir in the beans, corn, remaining 1/4 teaspoon salt, and several grinds of black pepper. Cover with a lid for 5 minutes to thaw the corn, if needed.
Make the cilantro-lime dressing:
8 In a high-speed personal blender, blend the yogurt, cilantro, lime zest and juice, oil, garlic, and salt until smooth. Taste and season with more salt, if needed.
Assemble the bowls:
10 Divide the romaine between the taco shells or into bowls. Top with the quinoa mixture and any desired toppings. Drizzle with the dressing. Crumble tortilla chips on top, if not serving in the taco shells.