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1.
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Make the cilantro-avocado cream sauce.
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In a blender combine the cilantro, avocado, sour cream, lime juice, and a pinch of salt.
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Blend until smooth.
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Set aside.
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2.
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Make the beef filling.
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Heat the oil in a large skillet over medium heat.
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When it begins to swirl, add the onions, salt, a few grinds of pepper, the cumin, and thyme.
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Cook, stirring, until the onions are tender, about 5 minutes.
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Add the garlic and cook until fragrant, about 5 minutes.
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Add the beef and break up with a spoon or spatula as it browns.
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When the meat is cooked through, taste and, if needed, season with a pinch of salt.
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3.
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Fill the chimichangas.
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Warm the tortillas in a microwave for just a few seconds or in a 100degreesF oven for a few minutes.
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Divide the refried beans into 4 equal portions.
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Using a rubber spatula or the back of a spoon, spread the beans in the center of each tortilla, making a rectangle with the rough dimensions of 6 inches 3 inches..
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Using this as a guide add the beef directly over the beans.
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On a 10-inch tortilla, this leaves 2 inches of tortilla on the rectangle's short side of the filling, and 31/2 inches of tortilla on the long sides.
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4.
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Roll the chimichangas.
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With the length of the rectangle of fillings horizontal to you, use both hands to fold each end with the 2-inch border in and over the mound of beef.
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Then fold the 31/2-inch flap closest to you over the beef, tuck it in gently, but tightly, and roll the burrito away from you.
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Set aside.
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Rest with the seam side down and continue with the rest.
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5.
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Fry the chimichangas.
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Fill a large straight-sided pan with an inch of oil and bring it to 360 degrees F. (The temperature will fall when the burritos are added.)
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When the oil is hot, add 2 burritos at a time, seam side down, keeping the temperature at 350 degrees F. Cook until golden on the bottom, then roll and cook all sides, about 8 to 10 minutes total.
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Transfer each to a paper towel-lined plate.
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Repeat with the second batch.
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6.
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Top the chimichangas.
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Turn on the broiler or preheat your oven to 500 degrees F. Place each chimichanga on a baking sheet, seam side down.
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Mix the Cheddar and Jack cheeses in a bowl.
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Top each chimichanga evenly with an equal amount of cheese.
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Cook until the cheese melts, 2 to 3 minutes.
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Transfer each to a serving plate and top evenly with lettuce, avocado cream sauce, tomatoes, jalapeno slices, and radish slices.
