You want to make the queso first. Once the queso is ready, keep it warm over low heat.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and sauté for 4-5 minutes, until it is translucent. Then add the chorizo, using a wooded spoon to break it up into small pieces. Cook the chorizo until it has browned, then spoon in the queso, and stir to combine.

Heat your oven to 350 degrees and then get to work assembling the chimichangas.

Lay out a tortilla on a work surface. Spread about ¼ cup of refried beans across the top of the tortilla. Then add a ⅓ cup scoop of the chorizo mixture below the refried beans. Lastly, add about a tablespoon of diced tomatoes. Roll up the tortilla, first folding the sides over, and then rolling it up burrito style. Repeat using all of the chorizo mixture.

Arrange the rolled up chimichangas in a baking pan, and brush the remaining olive oil over the top. Let bake for 45 minutes, until the tortillas are starting to brown. Then pour the remaining diced tomatoes over the top of the chimichangas and top with the shredded cheese. Bake for another 15 minutes.

Serve the chimichangas with sour cream and some diced avocado.