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In a Dutch oven or large skillet, combine the pasta, vegetable broth, black beans, tomatoes, yellow and red peppers, corn, enchilada sauce and taco seasoning. Stir well to distribute the spices and liquid. Editor's Tip: For roasted flavor without needing another pot, first place the peppers and corn in the Dutch oven or skillet, and saute them in a little oil before you add the other ingredients. You can add even more charred flavor by using roasted peppers and grilled corn.
Bring the pasta mixture to a boil, then reduce the heat. Simmer, uncovered, until the pasta is al dente and the sauce has thickened slightly, 12 to 15 minutes.
Add the cheese to the pot of hot pasta, and stir until it has melted. Serve the meal with topped with optional toppings like fresh cilantro, red onion, cherry tomatoes and lime wedges.