Chimichanga Alamo Recipe | Sunny Anderson

Ingredients

• 1 cup chopped fresh cilantro
• 2 avocados, pitted and mashed
• 1 cup sour cream
• 2 tablespoons fresh lime juice
• Kosher salt
• 1 tablespoon vegetable or olive oil
• 1 cup finely chopped
• Vidalia or sweet onions
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 teaspoon ground cumin
• 3 or 4 sprigs fresh thyme, leaves stripped and chopped
• 2 garlic cloves, grated on a rasp or finely minced
• 1 pound ground beef chuck (80% meat, 20% fat)
• Vegetable oil
• 4 10-inch flour tortillas
• 1 15.5-ounce can refried black beans
• 1 cup shredded Cheddar cheese
• 1 cup shredded pepper
• Jack cheese
• 1 head iceberg lettuce, Shredded
• 4 Roma tomatoes, seeded and chopped
• 8 to 12 pickled jalapeno slices
• 4 radishes, thinly sliced