Instructions

• Combine the olive oil, garlic, cilantro, jalapeño, lime juice, tequila, chili powder, salt and pepper in a zip-top plastic bag. Add the cubed round steak. Seal the bag, turning the bag to coat the meat in the marinade. Place the bag in the refrigerator for a minimum of one hour (or up to 8 hours).
• When ready to cook, drain the marinade from the bag into a large skillet over medium-high heat. Add the onion to the marinade and cook, stirring, for 1 minute. Add the steak to the pan and cook, stirring occasionally, for 5 minutes. Remove the meat with a slotted spoon and place in a shallow dish. Bring the liquid remaining in the skillet to a boil and cook for 5 minutes or until thickened and reduced. Let the liquid cool a bit then pour over the meat in the dish. Stir the black beans into the meat mixture.
• To assemble the chimichangas, place a tortilla on a flat work surface. Place some of the beef mixture in the center of the tortilla. Add some of the shredded cheese. Fold up the sides of the tortilla then roll up from the bottom to form a burrito. Fasten the edges of the chimichanga with toothpicks to hold them together. Repeat with remaining tortillas, filling, and cheese.
• Add enough oil to a deep, heavy skillet to fill it about 1-inch. Place the pan over medium-high heat. When the oil is hot, carefully add the chimichangas (in batches if necessary) to the oil. Cook on both sides until golden brown. Remove the chimichangas from the pan and drain on paper toweling.
• Remove the toothpicks from the chimichangas before serving. Garnish as desired with sour cream, salsa, and avocado.