Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.

Place the red bell pepper, onion, garlic, and parsley into a food processor. Pulse until very finely minced but not liquified.

Transfer the minced vegetable mixture to a fine-mesh sieve and press down with a spoon to drain excess liquid.

In a large bowl, combine the drained vegetables, ground beef, tomato paste, olive oil, paprika, cumin, chili flakes, and salt.

Mix the filling thoroughly with your hands until it forms a cohesive, spreadable paste.

Place the tortillas on the prepared baking sheets. Divide the meat mixture into four equal parts.

Using your fingers or the back of a spoon, spread the meat mixture in a very thin, even layer across the entire surface of each tortilla, going all the way to the edges.

Bake for 8-10 minutes, or until the edges of the tortillas are golden brown and crisp, and the meat topping is cooked through.

Remove from the oven, squeeze fresh lemon juice over the top, roll up, and enjoy immediately.