In a large skillet over med-high heat, combine the olive oil, and sliced onion and peppers. Season with salt and pepper. Cook for about 5-7 minutes or until slightly tender.
Stir in black beans, enchilada sauce, chili powder, cumin, and garlic powder. Stir in meatballs (frozen or thawed). Cover and cook over med heat until meatballs are heated through.
Serve over rice or cauliflower rice. Add a squeeze of fresh lime juice, and top with crumbled cotija, Greek yogurt or sour cream, avocado, and fresh cilantro. Reheats great for leftovers too!