Cook the wagon wheel pasta in a large pot of boiling water according to the package directions.
Meanwhile, with a knife, trim any fat from the sirloin steak. Cut steak lengthwise in half and then crosswise into 1/8-inch-thick strips.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half of the steak; saute for 1 to 2 minutes or until the meat is lightly browned. Remove the steak to a platter. Repeat with remaining oil and sliced steak.
To the same skillet, add the lime juice, canned tomatoes and chiles with liquid, black beans, sweet green pepper, corn kernels, onion, fresh cilantro leaves, garlic, ground cumin and salt; simmer over medium-low heat for 6 to 8 minutes or until the mixture is heated through and the onion and green pepper are not completely cooked but slightly tender.
Add the meat from the platter with any juices that have accumulated on the platter to the skillet; cook, stirring, until heated through, for 1 to 2 minutes.
To serve, drain pasta and place on a clean platter. Spoon the meat mixture over the top of the pasta. Garnish with cilantro sprigs if desired. Makes 6 servings.