Soak beans overnight or for at least 2 hours in HOT water. Drain, rinse and then add to saucepan and cover with 2 inches of water. Bring to a boil, cover and reduce heat to medium. Cook for 1.5 - 2 hours, or until beans are soft. Drain juices. Substitute 1 15 oz. can of black beans if prefer.
Brown the ground beef with green pepper, onion and corn. Drain.
Stir in the tomato sauce and chili powder, garlic powder, cumin, salt and pepper. Cook for 4-5 minutes, allowing flavors time to mingle. Add cooked black beans.
Lay the tortillas flat and spread the meat and bean mixture onto each of the tortillas. Top with shredded cheese.
Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
Bake at 350 for 30 to 35 minutes, or until tortillas turn golden brown.
Serve Beef and Bean Chimichangas with Lettuce and Tomato Salad.