In a food processor, pulse ½ small yellow onion (cut into chunks) until finely chopped, about 5 pulses. Add 3 tablespoons chopped drained roasted red peppers, 1½ tablespoons tomato paste, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ¼ to ½ teaspoon pepper flakes, ½ teaspoon kosher salt and 1 teaspoon black pepper. Process until smooth, about 10 seconds, scraping the bowl as needed. Add 6 ounces 90 percent lean ground beef and pulse just until incorporated, 3 or 4 pulses.

Divide the beef mixture evenly among four 10-inch flour tortillas, spreading it to cover the center third. Top the beef mixture with ⅓ cup lightly packed fresh flat-leaf parsley (chopped), 4 ounces (1 cup) shredded whole-milk mozzarella cheese and ¼ cup chopped peperoncini, evenly dividing the ingredients among the tortillas. Fold the filling-free sides over the center, like a business letter, and press to seal.

In a 12-inch nonstick skillet over medium, heat 1 tablespoon extra-virgin olive oil until shimmering. Add 2 of the filled tortillas seam side down, and cook, flipping once, until golden brown on both sides, 2 to 3 minutes per side. Transfer to a wire rack.

Using another 1 tablespoon oil, cook the remaining tortillas in the same way.