Mexican chilli mac and cheese

Heat olive oil in a large pot or pan and add onion, capsicum, and garlic. Cook until onion and capsicum are becoming tender.
Add Mexican seasoning and stir. You can keep cooking for a minute if you like, to help 'release' the flavours in the spices. I have no idea if this is even a legitimate phenomenon, but I always do it for a minute anyway!
Add beans, diced tomatoes, vegie stock, and macaroni. Stir to combine, and cover. Leave to simmer for about 15 minutes, stirring occasionally, until pasta is cooked.
Remove from heat and mix in cheese. Season to taste.
Serve with extra shredded cheese, a lime wedge, and sour cream if desired. Enjoy!