Combine olive oil, soy sauce, lime juice, ground cumin, chili powder, minced garlic, salt and black pepper in a bowl. Add the thinly sliced steak and toss to coat. Cover and marinate in the refrigerator for at least 20 minutes and up to 2 hours.

Cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs oil if pan is dry. Drain excess marinade from steak, then add steak in a single layer (work in batches to avoid steaming). Sear 2–3 minutes per side until browned and just cooked through. Remove to a cutting board and let rest 5 minutes, then slice against the grain into 1/4" strips.

Rice & Beans

Cook rice

Rinse the rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 2 cups water and 1/4 tsp salt. Bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let stand covered 5 minutes; fluff with a fork.

Season beans

While rice cooks, heat 1 tsp olive oil in a small saucepan over medium heat. Add drained black beans and 1/2 tsp ground cumin. Cook, stirring occasionally, until warmed through, about 3–4 minutes. Taste and add salt if needed.

Roasted Vegetables & Onions

Roast peppers & onions

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss sliced red pepper, sliced onion and jalapeño (if using) with 1 tbs olive oil, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Spread in an even layer and roast for 12–15 minutes, tossing once, until vegetables are softened and edges are charred. Alternatively, sauté in a hot skillet 6–8 minutes.

Assembly & Finish

Warm tortillas

Warm the large flour tortillas for pliability: wrap stack in foil and heat in a 350°F (175°C) oven for 8–10 minutes, or individually warm 20–30 seconds per side in a hot dry skillet or microwave 20 seconds covered with a damp paper towel.

Toast bacon & shred cheese (if needed)

Cook bacon until crisp in a skillet or oven, then drain and chop. Shred cheeses if not pre-shredded.

Assemble burritos

Lay a warmed tortilla flat. Spread about 1 tbs chipotle mayo in the center, then layer 1/4 cup cooked rice, 1/3 cup black beans, a generous handful (about 3–4 oz) of sliced steak, 1/4 cup roasted peppers and onions, 1/4 cup shredded cheddar and 2 tbs pepper jack. Sprinkle with chopped bacon (about 1–1.5 slices equivalent), a spoonful of sour cream (about 1–2 tbs), and a pinch of chopped cilantro. Add pickled jalapeños or green onions if desired. Squeeze a little lime over the filling and a few drops of hot sauce if using.

Fold burrito

Fold sides of the tortilla in, then roll from the bottom up, keeping fillings snug. Place seam side down in a hot skillet over medium heat and press gently with a spatula; toast 1–2 minutes per side until golden and sealed.

Serve

Cut each burrito in half on the diagonal. Serve hot with extra sour cream, chipotle mayo on the side, lime wedges and chopped cilantro. Garnish with green onions and pickled jalapeños if desired.