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.

Add the garlic, chili powder, cumin, and oregano. Stir to combine and cook for 30 seconds until fragrant.

Mix in the diced tomatoes and cook, stirring often, until most of the liquid is absorbed. Then, stir in the refried beans and remove the skillet from the heat.

If needed, warm the tortillas in the microwave until pliable. Spoon about ⅓ cup of the beef and bean mixture on the lower third of each tortilla. Top with shredded cheddar cheese and fold the side closest to the filling up and over. Then, fold in the two sides, roll up tightly into a burrito, and secure with a toothpick.

Heat about 2 inches of vegetable oil to 350 degrees Fahrenheit 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.

Serve chimichangas hot with desired toppings, and enjoy!