In a large skillet or pot, combine the pasta, broth, black beans, tomatoes, peppers, corn, enchilada sauce, and taco seasoning.
Bring it to a boil over medium-high heat, then reduce the heat to medium-low and simmer, uncovered, until the pasta is al dente (slightly firm yet cooked through) and the sauce has thickened, 14-15 minutes.
Add the cheddar cheese and stir until it's melted and incorporated. Feel free to use vegan cheese for a totally vegan/dairy-free dish.
Serve hot with any additional cheese desired, fresh cilantro, and avocado as a garnish.