In a large bowl, place ground beef. Crack in one egg, add salt, black pepper, paprika, and dried garlic.

Finely chop parsley and add it to the meat. Stir in mayonnaise, chopped green onions, and mustard. Mix thoroughly until smooth.

Heat olive oil in a pan. Add chopped onion and sauté until softened. Stir in grated carrot and cook for 2–3 minutes.

Add diced red and yellow peppers and stir well. Finally, add diced tomato and Italian herb mix. Cover with a lid and let everything stew for 5–7 minutes.

Take a tortilla, spread a portion of the meat mixture evenly across it, and place another tortilla on top. Brush generously with melted butter.

Spread another thin layer of the meat mixture over the top tortilla, then roll it tightly.

Cut the roll into even slices and set aside.

Drizzle a baking dish with olive oil. Spoon the stewed vegetables evenly into the bottom of the dish.

Arrange the tortilla rolls on top of the vegetables. Pour in chicken broth.

Place the dish in a preheated oven at 360°F (180°C) and bake for 20 minutes.

Remove from the oven, turn each roll gently, and sprinkle with grated cheddar cheese. Return to the oven for another 20 minutes until golden and bubbling.

Garnish with fresh parsley and serve hot with the warm vegetables spooned over the top.