Directions

1. 1

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 2 minutes. Add the ground beef and cook, breaking it apart with a spoon, until no longer pink and the internal temperature reaches 160°F, approximately 5-7 minutes.

2. 2

   Stir in the taco seasoning and refried beans, combining thoroughly until the mixture is warm and evenly coated. Remove from heat and let cool slightly.

3. 3

   In a small bowl, toss the diced avocados with the lime juice and a pinch of salt to prevent browning.

4. 4

   Divide the beef and bean mixture among the 8 flour tortillas, placing the filling in the center of each tortilla. Top each portion with the lime-dressed avocado and shredded Mexican cheese.

5. 5

   Fold each tortilla tightly: fold the sides inward first, then roll the bottom edge up and over the filling, finishing with the top edge folded down to create a secure package.

6. 6

   Heat 4-6 tablespoons olive oil in a large skillet over medium-high heat. Once hot, carefully place the chimichangas seam-side down in the oil and fry until golden brown and crispy, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding.

7. 7

   While the chimichangas fry, prepare the cilantro cream sauce: add the minced garlic, sliced jalapeno, fresh cilantro leaves, and salt to the sour cream. Mix thoroughly until well combined and the cilantro is evenly distributed.

8. 8

   Serve the warm chimichangas with the cilantro cream sauce on the side or drizzled on top.