Black Bean Picadillo Skillet

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1. 1
   Place a rack in top third of oven; preheat to 375°. Heat 3 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Add 1 small green bell pepper, halved, seeds and ribs removed, finely chopped, 1 small onion, finely chopped, and 8 oz. russet potatoes (1 very large or 2 small), peeled, cut into ½" pieces, and cook, stirring often, until pepper and onion are softened and starting to brown slightly and potatoes are tender enough you can smash but not so soft that they are falling apart, 12–16 minutes.
2. 2
   Add 6 garlic cloves, finely grated, ⅓ cup tomato paste, preferably double-concentrated, 1 Tbsp. all-purpose flour, 1 Tbsp. ground coriander, 1 Tbsp. ground cumin, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; cook, stirring often, until tomato paste coats vegetables and starts to stick to bottom of pan, about 4 minutes. Add two 15.5-oz. cans black beans, rinsed and drained, 1 cup finely chopped cilantro, ½ cup sliced pitted green olives, ½ cup golden raisins, 1 Tbsp. plus 2 tsp. Tabasco, and 1½ cups water; stir until evenly combined. Bring to a boil, then remove from heat and stir in 2 oz. Monterey Jack, coarsely grated (about ¼ cup).
3. 3
   Evenly cover surface of bean mixture with remaining 6 oz. Monterey Jack, coarsely grated (about 1 cup) and place skillet on a rimmed baking sheet (to catch any spills). Bake until cheese is melted and lightly browned, 23–28 minutes. (If cheese is not browning after 32 minutes, heat broiler and broil until browned, 1–3 minutes, depending on your broiler.)
4. 4
   Remove black bean bake from oven and top with cilantro leaves. Serve with tortilla chips or warm tortillas.