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In a mixing bowl, combine the cubed potatoes with the oil and seasonings. Add them to your air fryer and cook at 200°C (392°F) for 25 minutes, shaking halfway through. To roast the potatoes, spread them evenly on a large baking sheet and bake at 220 °C (428°F) for 30-35 minutes.
Meanwhile, make the black beans. Heat the oil in an oven-proof skillet and add the diced onion and garlic. Sauté for 4-5 minutes, stirring occasionally.
Add the tomato puree, chipotle paste, and seasonings, and stir these into the onions for another minute.
Add the black beans, water, and diced roasted red pepper to the pan. Simmer for 10-15 minutes, using your wooden spoon to mash about ⅓ of the black beans until the mixture is thick and creamy.
Add the crispy cubed potatoes on top of the black beans. Then, scatter the grated cheese and jalapeños over the top.
Pop the skillet under the grill for 5 minutes or until the cheese is melted and golden and bubbly.
Top with the cilantro and a spoonful of yogurt or sour cream when serving.