1In a large pan/skillet brown hamburger meat. Drain
2Add beans, rice, taco seasoning mix, salt, cumin, chipotle powder, brown sugar, jalapeños, and red pepper.
Cover and simmer on low for 10-15 minutes.
3Wrap tortillas in wet paper towels, roll up and microwave for 30-45 seconds. This makes them very pliable. Work with one tortilla at a time and keep the others wrapped up.
4In a small bowl stir together 2 Tablespoons flour and 1 tablespoon water to make a paste for "glueing" the edges of the tortilla down. A pastry brush is easy for glueing but fingers work nicely also. ;-)
5Spoon 3/4 cup beef mixture in the middle of the tortilla. Fold in a rectangle, envelope style and glue edges down. Then fold ends up and over and glue down with a very thin amount of glue. A dab does the trick!
6Deep fry until brown 5-7 minutes ?? time will vary, keep close watch. When the chimichanga is brown on both sides move to a rack for draining.
7Serve with sour cream, cilantro, taco sauce, and salsa.