Place Pozole Verde (Green Sauce) Soup into the saucepan on medium heat.
Bring to a boil, add cornstarch and reduce heat to low, stirring frequently.
Add Avocado Oil to frying pan and heat to medium low.
Take two room temperature tortillas and fill with about ½ cup of beans, a Tbsp. of Pozole Verde Sauce and cheese.
Carefully fold the tortillas like a burrito and then place into the frying pan.
Cook until the side is brown and crisp, about one minute and then flip the chimichanga and cook for another minute.
Remove immediately from the oil and place onto a plate lined with paper towels.
Place chimichanga onto a plate and garnish with additional grated cheese, Green Sauce, chopped green onions and cilantro. Serve.