In a large, heavy-bottomed pot heat oil over medium heat until shimmering. Add both packages of frozen Ultimate Southwest Blend and cook until thawed, about 3-4 minutes. Add garlic, paprika, coriander, and cumin and cook, stirring constantly until fragrant, about 30 seconds. Pour in broth, canned tomatoes, and sweet potatoes, and bring to a boil. Reduce heat to simmer and cook about 8 minutes (note, the sweet potatoes won’t be done at this point).
Add quinoa to pot and stir. Continue to simmer for 14 more minutes. Stir in frozen peas and cook until heated through, about 2 minutes.
Season with salt and pepper. Ladle stew into bowls and top with avocado, cilantro, and queso fresco before serving.