An inexpensive flavourful vegetarian meal.
Bake the sweet potato at 400F/200C in the oven until tender. Cook the quinoa according to instructions on the packet.
Heat the olive oil in a skillet. Sautè the garlic, mushrooms and scallions for a couple of minutes.
Add the beans and corn along with the spices, lime juice and cilantro. Cook for several minutes then add the pepper.
Once the potatoes are cooked, slice them in half. Combine the veg, quinoa and tomato then spoon over the potato halves. Top with shredded cheese and sour cream. Serve while hot.