Preheat the oven to 375°F (190°C). Melt the butter in a large nonstick or cast iron skillet over medium heat. After 90 seconds, when the butter is fully melted, spread the potatoes across the skillet and cook undisturbed for 6 minutes.

Use a spatula to turn and redistribute the potatoes, then add the paprika, diced red bell pepper, jalapeño (if using), garlic, and salt. Continue cooking for another 5 minutes, stirring and flipping occasionally, until the potatoes are softened and the vegetables are tender.

Transfer the mixture to a 9x13-inch (23x33 cm) baking dish and press into an even layer.

Wipe out the skillet and return it to the stove over medium-high heat with the olive oil in it. After 90 seconds when the oil is hot, add the onion and cook for 4 minutes, stirring occasionally, until lightly golden. Add the cherry tomatoes and cook for 3 minutes more, until they begin to break down.

Stir in the drained beans, chipotle peppers, salt, and water. Cook for 4 minutes, stirring occasionally to ensure even heating.

Spoon the bean mixture over the potato layer and smooth the top.

In a mixing bowl, whisk together the Just Egg and vegan cream cheese until smooth. Fold in the chopped spinach.

Pour this mixture evenly over the bean layer, spreading it gently to ensure full coverage, and then sprinkle in the vegan chorizo.

Wrap the top of the baking dish with aluminum foil and bake for 30 minutes.

Remove the foil on top and bake for an additional 12-15 minutes until the top is set and lightly golden.

Let the casserole rest for 10 minutes before slicing. Garnish with cilantro and chives, if using.