In a large pot, bring 2 cups of water to a boil. Add 1 cup of rinsed quinoa, cover, and reduce the heat to low. Let it simmer for about 15 minutes or until the quinoa is fluffy and all the water is absorbed. Remove from heat and set aside.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add the diced jalapeño, red bell pepper, yellow/orange bell pepper, and frozen corn to the skillet. Sauté for an additional 5-6 minutes until the peppers are tender.
Stir in the lime juice, ground cumin, chili powder, and chopped cilantro. Season with salt and pepper to taste. Mix well to combine all the flavors.
In a large mixing bowl, combine the cooked quinoa, the sautéed vegetable mixture, and the rinsed black beans. Gently fold everything together until well mixed.
Spread half of the enchilada sauce on the bottom of a greased baking dish. Pour the quinoa and black bean mixture over the sauce, then top with the remaining enchilada sauce. Sprinkle the shredded Mexican cheese evenly on top.
Preheat your oven to 375°F (190°C). Bake the dish uncovered for about 25-30 minutes, or until the cheese is bubbly and slightly golden.
