Preheat oven to 400F.

Heat a pan over medium high heat cook the ground beef until brown. Season with salt and pepper. Set the beef aside in a bowl to cool.

In the same pan, heat 2 tbsp olive oil and add the diced onions and garlic. Cook for 5 minutes until soft. Add the cumin, chili powder, and cayenne. Season with salt and pepper. Pour the mixture with the beef to cool.

Add the chopped green chilies and beans. Stir to combine.

Once the mixture reaches room temperature, stir in the cheese.

Heat the flour tortillas over medium heat to soften. Take about two to three spoonfuls of filling and wrap. Seal the edge with a bit of water and continue with the rest of tortillas.

Heat a saucepan over medium heat and add enough oil to cover the bottom of the pan generously.

Place the chimichangas seam side down and fry until golden on both sides. Place the chimichangas on a baking sheet and bake for 10 minutes until crispy.

Serve with sour cream, diced tomatoes, or guacamole.