Soak/reconstitute your soy curls in warm water for 8-10 minutes.
In a skillet, saute your summer squash in 1 tablespoon of olive oil for about 1minute. Then, add your red onion and bell pepper. (Summer squash needs a little more time to cook.)
Remove vegetables from your skillet and set aside in a separate container. Next, add 1 to 1 1/2 tablespoons of olive oil to your pan and fry your soy curls just until some of the edges are crispy. Add your chili powder, cayenne, and salt to taste, then toss your set-aside vegetables back into the pan. Remove from heat.
Assemble your chimichangas by using tortillas that are at room temperature or warm. Place about 1/2 cup of beans, followed by 1/2 cup of your veggie/soy curl mixture into the center of your flat tortilla. I like to toss in a little vegan sour cream as well, but leave it out, if you wish. Fold your tortilla burrito style.
You can either bake or fry your chimichangas. For baking, I recommend brushing oil on both sides of your folded burrito, using roughly 1/2 tablespoon per burrito. Bake at 350 degrees Fahrenheit for 8 minutes on each side.
For pan-frying, I recommend heating your skillet and oil to medium or medium/high heat. Use just enough oil to barely cover the bottom of your pan. Depending on the size of your pan, you may need a little more or less than 3 tablespoons of oil total. Fry burritos for about 1 minute per side, or until they have turned a beautiful golden color.
Serve your chimis hot with all your favorite trimmings. I like to make a bed of lettuce, put my chimi on top, cover it in the white sauce with green chiles, and put olives, salsa, vegan sour cream, guacamole, and cilantro on top.