Add the oil to a pan and heat it over medium heat.

When the oil gets hot (in a few moments), put ground meat and saute it with a wooden spoon, stirring frequently to break the big chunks of meat into smaller ones.

When the meat is no longer pink, add dried oregano, dried basil, parsley flakes, salt, and pepper. Stir to combine. Then, add frozen carrots, peas and corn. Saute, stirring frequently, for about 2 minutes.

Add the canned diced tomatoes and simmer the sauce, stirring occasionally, for about 4 minutes or until it thickens. Taste the sauce and adjust the seasoning if necessary. Remove from heat.

Take a large flour tortilla and spoon the filling evenly in a row across the center, leaving a 1-inch (2.5 cm) border on all sides. Fold the left and right sides of the tortilla over the filling, then fold the bottom edge over the filling and roll it up.