"When I decided to lose 60 pounds, I had to give up chimichangas (or fried burritos) from the gas station. These are not only good, but good for you! Even family members who aren't dieting will enjoy them."
1) Combine pork, broth, undrained green chile, onion, and garlic powder into the crock pot, and crock on high for 5-6 hours or low for 7-8 hours.
2) Finely shred the pork in the crockpot, letting it absorb some of the liquid (this is important, because the pork doesn't have a lot of fat in it and can dry out).
3) Remove shredded pork from the liquid and place in a large bowl. Mix the beans into it, stirring well. If the mixture is a little dry you can add a spoonful or two of the crockpot liquid into it until it makes a nice paste.
4) Preheat oven to 350 degrees and spray some cooking spray on a baking sheet.
5) Spoon around 1/3 to 1/2 cup of the mixture onto a tortilla, depending on how full you like your chimichangas. Tear a slice of cheese in half, and put each half length-wise over the pork mixture, one slice of cheese per chimichanga. If you are using fat free cheese, use a little less than a slice. It has a thinner consistency and will often ooze out the ends of the chimichanga. Roll up the tortilla into a burrito, folding in the edges. Repeat.
6) Place on the baking sheet, seam side down.
7) Bake at 350 degrees for 20 minutes, then toast under the broiler for another 4-5 minutes.