• Add all of the ingredients for the steak marinade to a mixing bowl. Whisk the ingredients together until combined. Set aside.
  
• Next, place the flank steak onto a cutting board and season it with 1 teaspoon of kosher salt. Massage the salt into the steak. Cover it with a piece of parchment paper. Use a meat tenderizer to pound the flank steak so that it is an even thickness (~1.5-2 inches thick).
• Transfer the steak to a baking dish or a quart-sized plastic bag. Pour the marinade over the steak and massage the marinade into the steak. Place in the refrigerator for at least 2 hours or overnight.
  
• Remove the meat from the refrigerator and allow the steak to sit at room temperature for 20-30 minutes before searing.
• Prepare the rice. Add 1.5 cups water, rice, and 1 tablespoon of olive oil to a saucepan and bring to a boil over high heat. Reduce heat to low and cover. Allow the rice to cook for about 20 minutes.
• Remove the rice from the heat and let the rice rest, covered, for 10 additional minutes. After 10 minutes, fluff the rice with a fork and transfer it to a plate to cool. Set aside.
• Heat 2 tablespoons of olive oil in a large skillet over medium/high heat. Add the onion and ½ teaspoon salt. Saute the onion for 8-10 minutes, stirring occasionally.
• Add the garlic and saute for an additional minute. Add the green pepper, ½ teaspoon salt, pinto beans, and fajita seasoning to the skillet and toss to combine. Saute for 3-4 minutes. Remove from the heat.
• Add the rice, cilantro, lime juice, and any remaining salt to the pinto bean mixture, toss, and set aside.
• Sear the steak. Heat the remaining olive oil in a large cast iron skillet. When the olive oil is hot, add the flank steak and sear for 3-4 minutes on each side or until the internal temperature is 135ºF for medium rare. Remove from the skillet and let the flank steak rest for 10 minutes before slicing.
  
• Slice the flank steak against the grain of the meat with a sharp knife and then chop the meat into small bite-sized pieces.
  
• Add the cream cheese, Greek yogurt, cotija, and Tapatio to a bowl and mix until smooth.
  
• Assemble the burritos. Lay the tortillas out on a clean surface and spread about 1-2 tablespoons of the cream cheese mixture over each tortilla. Evenly distribute the rice mixture and steak to each tortilla.
  
• Tightly wrap each burrito by folding the sides in and rolling. Repeat steps 7 and 8 until all the burritos are made.
  
• If you are going to eat the burritos right away, feel free to eat the burrito as is, freeze the burritos, or heat the burritos in the oven or on the stop top.

Stovetop Instructions

• Heat a large skillet over medium/high heat and add 1 tablespoon of olive oil.
• When the olive oil is fragrant, place the burrito in a pan and let the burrito brown for 2-3 minutes on each side over medium heat.
• Remove from the stovetop and enjoy.

Oven Instructions

• Preheat the oven to 425ºF and spray a casserole dish or baking sheet with non-stick cooking spray.
• Place the burritos on the baking sheet or casserole and sprinkle with cheese and drizzle with olive oil.
• Bake the burritos for 10-15 minutes or until the burritos begin to brown and the cheese is melted.
• Remove from the oven and enjoy.

Freeze for Later

• Wrap each burrito in a piece of tin foil and remove as much air as possible.
• Store in the freezer for up to 3 months.

Reheating Burritos

• If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes.