This is a great way to use leftover Roast Beef: Recipe from Simply Delicious Magazine.

Roast Beef Chimichangas
1/2 cup chopped onion
1/2 tsp minched garlic
1 tablespoon vegetable oil (I used Canola)
1-1/2 cups shredded roast beef
1 can (2 1/4 oz) sliced ripe olives,drained
1/2 cup salsa
1/4 tsp ground cumin
1/2 cup shredded cheddar cheese
6 flour tortillas (10 in)
Oil for deep frying

In a large skillet, saute onion and garlic in oil for 1-2 minutes or until tender. Add the roast beef, olives, salsa and cumin.
Cook and stir over medium heat for 4-6 minutes or until heated through. Stir in cheese. remove from the heat.
Spoon about 1/3 cup meat mixture off center in each tortilla. Fold sides and ends over filling and roll up: secure with a toothpick Repeat.
In an electric skillet or deep fat fryer(I used E.Sillet) heat oil to 375. Fry chimichungas for 2-3 minutes on each side or until lightly browned. Drain on paper towels. Discard toothpicks. Yield 6 servings.