01 -
In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft. Break the meat apart with a wooden spoon as it cooks.
02 -
Add the garlic, chili powder, cumin, and oregano. Stir to combine and cook for 30 seconds until fragrant.
03 -
Stir in the diced tomatoes and cook until most of the liquid is absorbed. Then, mix in the refried beans and remove from heat.
04 -
Warm the tortillas in the microwave until pliable. Spoon about ⅓ cup of the beef and bean mixture onto the lower third of each tortilla. Top with shredded cheddar cheese. Fold the sides over the filling, roll tightly into a burrito, and secure with a toothpick.
05 -
Heat 2 inches of vegetable oil to 350°F in a deep skillet or Dutch oven. Fry the chimichangas in batches for 2-3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.
06 -
Serve hot with optional toppings like sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, and cilantro.