340 calories; 11 g total fat; 1.5 g saturated fat; 20 mg cholesterol; 780 mg sodium; 40 g carbohydrate; 4 g sugar; 18 g fiber; 22 g protein
In blender or food processor, combine orange juice, chipotle peppers, cumin, garlic and oil; puree until smooth. Place steak in zip-lock bag with orange juice mixture; marinate in refrigerator at least 1 hour.
Preheat grill or broiler. Remove steak from marinade; pat dry. Season with salt and pepper. Grill meat until surface is browned on both sides, 5–8 minutes. Let rest 5 minutes. When cool enough to handle, cut steak into bite-size pieces.
In small bowl combine diced tomatoes and green chilies.
In large skillet over low heat, heat tortillas. As you remove each tortilla from skillet, top with one-fourth of the cheese, tomato mixture, beans and rice. Fold opposite ends of tortilla over toward center; roll up to create a tight burrito. Repeat with remaining ingredients. Serve with guacamole if desired.