Beef & Bean Chimichangas

1 1/2 lbs. ground beef
1 med onion
1 med green pepper, chopped
1 garlic clove, minced
2 cans (16 oz) refried beans
1/2 c. shredded cheddar cheese
1/2 c. taco sauce
16 flour tortillas (10 inches)
Vegetable oil
Toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese

In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain.  Add the beans, cheese, and taco sauce.  Cook and stir until cheese is melted, about 5 minutes.  Remove from the heat.  Spoon about 1/3 c. off-center on each tortilla.  Fold up edge nearest filling; fold in both sides and roll up.  Secure with a toothpick.  In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned.  Turn; cook 2-3 minutes longer.  Drain on paper towels.  Serve with toppings of your choice. 
Yields 16 chimichangas