Add the oil, chopped onion, pepper and a generous pinch of salt to a large frying pan and cook for 10-12 minutes until softened.

Add the garlic, jalapeños, chipotle chilli and paprika to the pan and cook for a further 2 minutes.

Tip the black beans along with their liquid into the pan and stir to combine well. Add the can of tomatoes, along with a splash of water if needed. Simmer for a further 10 minutes, tasting and seasoning with salt and lime juice as liked.

Meanwhile, preheat the oven to 200C/180 fan. Add the chopped potatoes to a pan of boiling, salted water and cook for about 15 minutes or until tender.

Drain the potatoes and mash with the butter until smooth. Mix in the sour cream, chopped jalapeños and grated cheddar, reserving a handful of cheese for the topping. Mix well until smooth.

Transfer the beans to a deep ovenproof dish. Top with the mashed potatoes and sprinkle with the remaining cheddar.

Cook in the oven for 20-25 minutes, until the cheese is golden brown and bubbling. Serve with chopped coriander on top and a squeeze of lime.