Chimichangas Baked

1 Lb Ground soy beef
1/4 C Onion, finely chopped
1 Tb Red wine vinegar
1/4 Ts Ground cinnamon
1/8 Ts Ground cloves
3/4 C Tomato, chopped
8 Ea Flour tortillas (10" dia),Warmed
1 Ea Egg, beaten
2 Ts Margarine or butter, soft
Salsa

Cook soy beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown. Stir in vinegar, ground red chilies, cinnamon, cloves, green chilies and tomato. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, stirring occasionally. Heat oven to 500F. Spoon about 1/2 cup of the beef mixture onto center of each tortilla. Fold bottom end of tortilla up about 1 inch over beef mixture; fold right and left sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal. Brush each chimichanga with margarine. Place seam sides down in greased jelly roll pan, 15 1/2x10 1/2x 1 inch. Bake uncovered 8 to 10 minutes or until tortillas begin to brown and filling is hot. Serve with salsa.