Mexican Mac + Cheese

• 1 tbsp extra virgin olive oil
• 4 tbsp Mexican taco spice
• 400 g tin black beans (drained)
• 400 g tin lentils (drained)
• 400 g tin corn kernels (drained)
• 400 g tin diced tomato
• 400 ml water
• 250 g macaroni pasta
• 125 g shredded cheese
• 200 g cherry tomatoes, diced
• 0.5 red onion, diced
• 0.5 bunch coriander, finely chopped
• 1 avocado, cut into cubes
• 1 pinch of salt
• 0.5 lemon, juiced