In a bowl, whisk together orange juice, lime juice, olive oil, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add the flank or skirt steak, ensuring it's well coated. Cover and refrigerate for 1 to 8 hours to maximize flavor.

Preheat your grill or grill pan over high heat. Remove the steak from the marinade and grill for about 4-5 minutes on each side, until it's cooked to your liking. Let it rest for 5 minutes, then slice thinly against the grain to keep it tender.

Heat your large flour tortillas in a dry skillet or over a low flame for just a couple of seconds—this will make them soft and pliable, perfect for wrapping.

On each tortilla, layer some of the cooked Mexican rice, black or pinto beans, shredded cheese, sliced steak, pico de gallo, guacamole, and a dollop of sour cream in the center.

Fold the sides of the tortilla inward and then roll it tightly from the bottom up to enclose all the delicious fillings securely.

Enjoy your burritos immediately for the best experience, or keep wrapped in foil to keep warm until you're ready to dive in!