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Put a wide saute pan or large frying pan on a medium heat and drizzle in two tablespoons of olive oil.
Fry the sausages for about eight minutes in total, until nicely browned all over, then transfer to a plate.
Add the garlic, red onion, cumin seeds and a tablespoon of olive oil to the hot pan, and fry for a minute or two.
Stir in the kale, then add 200ml water, cover and leave to cook down for five minutes.
Meanwhile, heat the oven to 220C (200C fan)/425F/gas 7.
Stir the paprika into the kale mix, then, after a minute, add the black beans and their liquid, chopped tomatoes and sugar.
Squeeze in the juice of one of the limes, then bring to a boil and season generously.
Position the sausages on top of the vegetables and transfer the pan to the oven for 18-20 minutes, until everything is bubbling and reduced.
Scatter the coriander over the top, then serve with the remaining lime cut into wedges, plus the tortillas and soured cream on the side.