To make this crowd-pleasing dish, fried tortillas are filled with a rich, spicy bean chilli and melted, grated cheese, then served with sour cream and pineapple salsa. The chilli needs time to bubble gently on the hob for optimum flavour, but after that it's just a case of frying the tortillas. The chilli can be made a few days ahead – and any leftovers would be great served with rice or a jacket potato.

Get the recipe for black bean chilli quesadillas here

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