Rinse and drain pinto beans.

Drain sliced ripe olives.

Drain diced green chilies.

Combine pinto beans, olives, green chilies, coleslaw mix, cheddar cheese, and 1 cup of tomato salsa in a bowl.

Wrap tortillas in a cloth towel.

Microwave tortillas on high until hot and pliable (about 1 1/2 minutes).

Lay tortillas flat.

Spread each tortilla with 1/6 of the bean mixture in a band near the edge.

Fold over the sides of the tortilla.

Roll up the tortilla tightly to enclose the filling.

Place the chimichangas seam side down on a lightly oiled baking sheet.

Bake in a 425°F oven until crisp and brown (about 15 minutes).

Top each chimichanga with additional salsa, sour cream, and green onions.