Finely chop the chorizo, onion, garlic and red chilli.

Get the chorizo in a pan with a splash of olive oil and set over a medium heat. Cook until some of the fat has rendered out and the chorizo is beginning to crisp, then add the onion and cook until softened.

Add the garlic, red chilli, smoked paprika and ground cumin and cook for 1 minute.

Drain the black beans and add them to the pan with 300ml water. Season with salt and pepper and cook, stirring occasionally, until most of the liquid has evaporated.

Finely chop the fresh coriander and add it to the pan. Stir to combine and adjust the salt level to your liking. Leave to cool.

Meanwhile, grate the Cheddar.

Spread the chorizo beans onto 4 of the sourdough slices. Top with the grated Cheddar and the other 4 slices of sourdough. Spread the outside with mayonnaise

Cook over a medium/medium-low heat for 4 mins on each side, or until golden brown on the outside and melty in the middle, then plate up and serve hot - enjoy!