Cook the ground beef in a skillet over medium-high heat until fully browned. Drain the excess liquid.

Add the beans, onion, minced garlic, ½ cup of the tomato sauce, chili powder, oregano, cumin, and salt and pepper to taste into the skillet with the beef. Stir and cook for another 5 minutes over medium heat.

Warm the tortillas in the microwave.

Pour about an inch of oil into a deep-sided skillet and heat over medium-high heat.

Place an even amount of filling into the center of each tortilla. Fold one end of the tortilla over the filling, tuck in the sides, and roll to form a packet. Secure with a toothpick.

Fry the chimichangas in the hot oil until they are browned and crispy on both sides. This will take just a few minutes.

Drain the excess oil from the chimichangas on a paper towel-lined tray.

In a saucepan, heat the remaining tomato sauce, green chilis, and jalapenos over medium heat. Add salt and pepper to taste if needed.

Pour the sauce over the chimichangas, top with shredded cheese, and serve.