This seasoned quinoa-and-beans combo is the plant equivalent of taco meat. Fill a plate for yourself, but let the kids serve themselves. (Who knows which foods they won't want touching this week?)
Cook olive oil, beans, quinoa, corn, chili powder, salt, cumin, and garlic powder in a large nonstick skillet over medium heat, stirring often, until well combined and heated through, about 5 minutes. Remove from heat.
Arrange tortilla chips on 4 plates. Top each plate with lettuce, bean mixture, 1 dollop each of mashed avocado and sour cream. Serve with lime wedges.