Combine salsa and water in a small saucepan; bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.
½ cup fresh salsa, ½ cup water, ¼ cup brown rice, 15 oz black beans
Meanwhile, sprinkle steak with pepper. Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.
12 oz strip steak, 1 tbsp canola oil, ¼ tsp freshly ground pepper
To assemble, divide the steak among the tortillas and top with equal amounts of cheese, guacamole, cilantro and the rice mixture. Roll each tortilla up into a burrito.
4 8 inch tortillas, ½ cup sharp Cheddar cheese, ¼ cup guacamole dip, 2 tbsp cilantro