Start with the aromatics. Place your large frying pan over a medium-high heat and add the olive oil. Once the oil shimmers and you can smell it warming, add the diced onion. Cook for 3–4 minutes, stirring occasionally, until the onion turns translucent and begins to soften. You’ll know it’s ready when it smells sweet and looks glossy.

Brown the beef mince. Add the beef mince to the pan, breaking it apart with a wooden spoon. Let it sit undisturbed for about a minute to develop a good colour, then stir. Continue cooking for 5–6 minutes, until the mince is browned all over and no longer pink. The sound should change from a sizzle to a gentle hiss as the moisture evaporates.

Add the garlic and peppers. Stir in the minced garlic and both diced bell peppers. Cook for another 2–3 minutes, until the peppers have softened and the garlic is fragrant. The kitchen should smell rich and savoury at this stage.

Build the sauce. Sprinkle in the cumin, smoked paprika, dried oregano, chilli flakes (if using), and a good pinch of salt and pepper. Stir everything together for 30 seconds to toast the spices — you’ll notice the colour deepening and the aroma intensifying. Then add the tomato purée and stir for another minute.

Simmer it all together. Pour in the chopped tomatoes, then fill the empty can halfway with water and add that too. Stir well, scraping up any browned bits from the bottom of the pan — that’s where the flavour lives. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it bubble away for 8–10 minutes, stirring occasionally, until the sauce has thickened and reduced slightly. You’ll see the liquid turn from watery to rich and clingy.

Stir in the beans and corn. Add the drained black beans and sweetcorn, stirring them through the sauce. Cook for another 2 minutes to warm them through. The mixture should look thick and hearty, not soupy.

Top with cheese and melt. Sprinkle the grated cheese evenly over the top of the skillet. Cover the pan with a lid or a piece of foil, and let it sit over a low heat for 2–3 minutes, until the cheese is completely melted and bubbly. You’ll know it’s ready when the cheese pulls away from the sides slightly and forms a golden, glossy layer.

Finish and serve. Remove from the heat, scatter over the fresh coriander, and serve straight from the pan. The cheese should be stretchy and the filling underneath hot and steaming.