Heat the olive oil/water in a skillet over medium heat. Add onion, garlic, chili powder, oregano, chipotle sauce, cumin, cinnamon, cloves, and salt and let cook for 2-3 minutes, stirring occasionally. Then add the zucchini and tomatoes, and let cook another 5-7 minutes until the veggies have softened. Add beans and tempeh (or other choice), and stir through cooking for another 3-5 minutes. Finally, stir in the vinegar and remove mixture from the heat. Transfer mixture to a bowl or plate (scraping out all the filling from the pan) to cool a few minutes and then get ready to fill your tortillas (Preheat your oven to 425 degrees while preparing your chimichangas. Lay out your tortillas, and spoon ¼ of the filling in the centre of each, leaving an inch or two on the top and bottom. Bring the bottom edge over top of the filling, and begin to roll up the burrito, tucking in the sides as you go until fully rolled. Heat the olive oil in your skillet over medium-high heat and place the burritos, folded side down into the pan. Cook for a few minutes on each side to lightly brown and then either transfer chimichangas to a baking sheet lined with parchment paper, or if your skillet is oven-proof, then simply place your skillet in the oven. Bake for about 15 minutes. Remove and serve with any accompaniments you like! Serves 3-4.