Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.

In a skillet over medium heat, brown the ground beef until it's no longer pink, about 5-7 minutes. Stir in seasonings, then drain excess fat.

In a mixing bowl, combine melted Monterey Jack cheese with almond flour and eggs. Mix until dough-like consistency, about 2-3 minutes.

Scoop portions of the dough onto parchment paper and shape into tortilla rounds, about 1/4-inch thick (aim for 4-5 tortillas).

Spoon cooked ground beef onto each tortilla, leaving space on edges to roll them up. Add optional sautéed bell peppers or mushrooms now.

Carefully roll each tortilla tightly around the filling, securing seam side down on the baking sheet.

Bake in preheated oven for 15-20 minutes until golden brown and firm. Remove once done.

Allow the rolls to cool for a few minutes before serving. Enjoy warm, or with a side of sugar-free marinara for dipping.