Drain and rinse beans in a colander/strainer.

Place a medium pot over medium heat.

Add beans, cream cheese, 2 Tbsp. water, and half the taco seasoning (reserve remaining for filling) to hot pot. Stir to combine and bring to a simmer.

Once simmering, stir often until beans are heated through, 3-5 minutes.

Remove from burner. Mash beans until slightly chunky. Beans will be hot! Use caution.

Set aside and cover to keep warm.

While beans cook, continue recipe.

Trim and thinly slice green onions, keeping white and green portions separate.

Pat steak strips dry. Coarsely chop, then separate pieces.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips and 1/4 tsp. salt to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 3-5 minutes.

Drain any excess liquid, if desired. Pan will be hot! Use caution.

Stir in corn, white portions of green onions, and remaining taco seasoning until combined and corn is heated through, 1-2 minutes.

Remove from burner.

Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.

Microwave until heated through, 30-60 seconds.

Carefully remove from microwave and place tortillas on a flat, clean work surface.

Evenly divide beans between tortillas and spread into an even layer. Evenly top with filling and cheese. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.

Wipe pan clean and reserve.

Return pan used to cook filling to medium heat and add 1 tsp. olive oil.

Working in batches if necessary, add chimichangas to hot pan, seam-side down. Toast until slightly browned, 1-2 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping chimichanga with salsa (to taste), sour cream, and remaining green portions of green onions. Halve chimichanga, if desired. Kids not a fan of extra heat? Feel free to skip/reduce the salsa. Bon appétit!