1. Heat the olive oil in a large pot over medium heat. Add the sliced bell peppers and onion, sautéing until they become soft and fragrant, about 5 minutes.
2. Add the minced garlic and cook for another minute, until the garlic becomes aromatic.
3. Stir in the black beans and fajita seasoning, ensuring everything is well-coated with the spices.
4. Add the pasta, vegetable broth, and salsa to the pot. Stir to combine, bringing the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the pasta is cooked and has absorbed most of the liquid.
6. Once the pasta is tender, remove the pot from the heat and stir in the shredded cheddar cheese until melted and creamy.
7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Cooking alongside Mama Lou, I learned the importance of tasting as you go and adjusting seasonings to suit your palate. This recipe is a canvas for your own creativity, much like the dishes we used to prepare together.