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In small bowl, stir together the wet and dry marinade ingredients.
Season steak by rubbing marinade on both sides, let it sit out to reach room temperature before grilling, about 30 minutes.
Meanwhile in a pan, heat the black beans over medium heat until they are heated through, set aside and keep warm.
Cook (or reheat) rice according to package directions, set aside and keep warm.
Preheat a gas or charcoal grill (or campfire coals) to high heat, 450-550 F degrees.
Cook with lid down until the steak is medium-rare, internal temperature 130-140 F degrees, about 4-5 minutes per side.
Remove meat from the grill, cover with foil and let rest about 10 minutes before slicing into thin strips, against the grain of the meat.
Lay tortillas on flat surface, in the center of each tortilla evenly divide the ingredients in this order: rice, pieces of steak, beans and cheese.
Starting at the bottom of the burrito, roll the tortilla tightly, tucking in the sides to hold everything in place.
Reduce grill to medium-low heat and place the wrapped burrito seam side down on your grill.
Toast until golden brown, a minute or two on the first side. Then, flip to toast the second side.
Remove the warm burritos from the heat and serve hot with optional toppings, if desired.