Heat oil in a large skillet over medium high.
Sauté onion, garlic, peppers, and jalapeño for 8 minutes.
Add quinoa, broth, and spices and cook 20-30 minutes until quinoa is done.
Stir in enchilada sauce, tomatoes, black beans, corn, and lime juice.
Cook 5 more minutes on medium low.
Top with avocado, cilantro, jalapeños, and lime wedges.
