Note: Thaw frozen corn first if using. Can be made ahead and reheated.
Instructions
Heat olive oil in skillet over medium heat. Add onions, sweet potatoes, jalapeño (if using). Cook and stir until onions are tender.
Stir in tomatoes with their liquid, broth and quinoa. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes or until quinoa has absorbed liquid.
Stir in beans and corn. Cover and let mixture sit for 5 minutes. Stir in cilantro. Season to taste with salt.
Garnish with sliced avocado and diced tomatoes, if using.