Heat two tablespoons of olive oil in a large skillet over medium heat. Add chopped onion, red bell pepper, and two medium carrots chopped into ¼-inch pieces. Sauté for about six minutes until softened.

Stir in minced garlic, chili powder, cumin, and salt. Cook for 30 seconds until fragrant.

Pour in diced tomatoes, elbow macaroni, rinsed black beans, and water. Stir well to combine.

Increase heat to medium-high and bring to a simmer. Reduce heat to low, cover, and let cook for 12-15 minutes or until pasta is tender.

Remove from heat and stir in shredded cheese until melted and creamy.

Serve hot, topped with reserved cheese and garnished with cilantro. Enjoy your meal!