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Burritos and Crispy Skin Wedges


Deliciousness everywhere! The ultimate crispy wedges meet the latin delight of burritos in this compact and efficient recipe!

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Rate this recipe 2.8/5 (4 Votes)


  • -Burritos-
  • 700g Mince
  • 1 Clove Garlic
  • 1 punnet of Mushrooms
  • 1 Chopped Pepper
  • 1 Chopped Onion
  • 1 Teaspoon Chilli powder
  • 1 Tin of Chopper Tomatoes
  • 1 Tube Tomato Puree
  • 250ml Red Wine
  • 1 Tablespoon Balsamic Vinegar
  • 1 Tablespoon Honey
  • 1 Teaspoon Marmite
  • 1 Cube Beef Stock
  • Sprinkle grated 100% Dark chocolate
  • 1 Tin Kidney Beans
  • 1 Tin Chickpeas
  • Pack of Tortilla Wraps
  • Block of Grated Cheddar Cheese
  • -Wedges-
  • 1kg Potatoes (Maris Pipers)
  • Salt and Pepper
  • Olive Oil to coat


Level of difficulty Average
Preparation time 30mins
Cooking time 50mins
Cost Average budget


Step 1

Fry mince in olive oil.
Add Chilli Powder
Chop and add vegetables to pan.
Add wine and vinegar.
Simmer for 5 minutes.
Add all other filling ingredients
Add salt and pepper to taste
Leave to simmer whilst preparing Wedges

Step 2

For wedges, cut potatoes into wedge shapes, leaving skin on. Coat in oil. Coat in salt and pepper.
Cook in oven at 180 degrees/Gas Mark 6 until they start to crisp

Step 3

Fill tortilla wraps with mince mix and cheese. Place in greased oven-safe dish. Cover with remaining mince mix and cheese.
Put into oven on middle shelf with wedges for 20 minutes until crispy on top


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