Instructions: Working with one tortilla at a time, place 1/4 of the meat, 1/3 cup of the beans, and a couple of tablespoons of the green onion in the bottom third of each tortilla. Fold the bottom of the tortilla up over the filling.

Then fold over each side. Finally, fold top down over the filling and secure with toothpicks. Make sure to secure tightly. You may fry or bake. If frying, heat oil to 365 degrees and fry until golden brown, about 5 minutes. To bake, preheat oven to 425 degrees . Place chimichangas on a cookie sheet and brush both sides with vegetable oil. Bake until golden, about 20 minutes, turning every 5 minutes. Serve with shredded cheese, sour cream, enchilada sauce, salsa, and guacamole.

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