Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)Transfer to a plate.

Meanwhile, thinly slice green onions, keeping white and green parts separate.Core, then cut pepper into 1/8-inch slices.

Reheat the same pan (from step 1) over medium-high.When hot, add beef and pork mix and half the peppers to the dry pan. Cook, breaking up beef and pork mix into smaller pieces, until no pink remains, 4-5 min.**Add soy sauce, broth concentrate, half the sesame seeds, green onion whites and 1 1/2 tsp (3 tsp) sugar. Cook, stirring often, until fragrant, 1 min.Season to taste with salt and pepper.

Arrange tortillas on a clean surface.Using a spoon, divide filling down the middle of each tortilla.Roll tortillas tightly over filling, then arrange them close together on a parchment-lined baking sheet, seam-side down.Brush roll-ups with 1 tsp (2 tsp) oil then sprinkle cheese over top.Bake in the middle of the oven until golden-brown, 8-10 min.

Meanwhile, add cabbage, mayo, vinegar, remaining peppers, remaining sesame seeds and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then toss to coat.

Sprinkle remaining green onions over top of roll-ups.Divide roll-ups and slaw between plates.