In a large skillet, sauté ground beef with diced red onions and bell peppers over medium-high heat until the beef is cooked through, about 7-10 minutes.

Stir in tomato paste, ground cumin, paprika, chili flakes, and kosher salt. Cook for another 5-10 minutes.

Remove skillet from heat and fold in canned kidney beans and grated cheese, mixing until well combined. Let cool slightly.

In a small saucepan, heat oil over medium heat and sauté diced onion and jalapeno until translucent. Add peppercorns and salt, then vinegar and wine, cooking until nearly evaporated. Stir in heavy cream and steep for 30 minutes before straining over cheeses.

On each flour tortilla, place a strip of the meat filling, roll tightly, and fold edges burrito-style.

In a large non-stick skillet, griddle rolled tortillas seam-side down over medium heat until crispy and golden brown, about 3-4 minutes per side.

Trim ends of rolls, cut into pieces, and serve with homemade cheese sauce.