Heat the oil an 8-quart stockpot over medium heat. Dredge the beef in the flour and some salt and pepper and brown on all sides in the oil. Stir in the tomato paste, then add the onions, carrots and parsnips; stir to combine. Deglaze the pot with the white wine, then add the broth, thyme and onion powder and stir to combine. Raise the heat to medium-high and bring to a boil, then lower the heat and simmer for 30 minutes, stirring often.
Warm the tortillas in a skillet. When warm, fill with beef, sprinkle with cheese and roll up like a burrito. Enjoy!
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.