Prepare the salsa: Dice the tomatoes, bell peppers, and onions into small pieces. Mix together in a bowl with minced garlic, chopped cilantro, lime juice, salt, and black pepper. Set aside to allow flavors to meld.

Prepare the filling: In a skillet over medium heat, add olive oil. Sauté diced onions and bell peppers for 3-4 minutes until softened. Add minced garlic, cumin, paprika, salt, and black pepper. Cook for another minute.

Add diced tomatoes to the vegetable mixture and cook for 5 minutes until slightly reduced. Remove from heat and let cool slightly.

Warm the corn tortillas: Heat tortillas briefly on a dry skillet or directly over a gas flame for about 10 seconds per side to make them pliable.

Fill the tortillas: Place 2-3 tablespoons of the vegetable filling in the center of each tortilla. Roll tightly, securing with a toothpick if needed.

Pan-fry the rolls: Heat vegetable oil in a large skillet over medium-high heat. Place rolls seam-side down and fry for 2-3 minutes per side until golden and crispy.

Drain on paper towels and remove toothpicks if used. Serve immediately with the fresh tomato salsa on the side.