STEP 1/15
First, chop the onion, paprika, and pepper, which are the ingredients for the sauce.
Please cut the kimchi, too.
STEP 2/15
Grease a pan lightly, add 1 spoon of minced garlic, 100g of pork and stir-fry.
STEP 3/15
When the meat is fully cooked, add 0.5t of sugar and stir-fry lightly more.
STEP 4/15
Add the chopped kimchi and stir-fry it.
Place well-fried pork kimchi in a bowl and cool completely.
STEP 5/15
Grease the pan lightly and stir-fry the onions first, then add the chopped paprika and peppers and stir-fry them.
STEP 6/15
Add 200g of whole tomatoes and 2T of tomato paste and 0.5t of curry powder.
STEP 7/15
Add 0.5T of basil pesto, 1t of oligosaccharide, a little salt and pepper and mix.
STEP 8/15
Bring to a simmer and turn off the heat when it reaches a suitable concentration.
STEP 9/15
Place half of stir-fried pork and kimchi on top of tortilla.
STEP 10/15
Fold both sides and roll it around like a burrito.
I made a total of two.
STEP 11/15
Place a moderate amount of tomato sauce in an oven container.
STEP 12/15
Cut the burrito in half and place it on top.
STEP 13/15
Slice cheese on top.
STEP 14/15
Bake at 190 degrees preheated for 10 minutes.
STEP 15/15
If it's well-done, it's the enchilada that's finally done!
Sprinkle the parsley powder on the top.