Combine 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper in a shallow dish. Add the flank steak, coat well, and marinate for at least 20 minutes at room temperature or up to 4 hours in the fridge.

Bring 1.75 cups water to a boil, add 1 cup rinsed rice and 0.5 tsp salt, cover, and simmer on the lowest heat for 18 minutes. Remove from heat and steam covered for 5 more minutes, then fluff and stir in 2 tbsp cilantro and 1 tbsp lime juice.

Stir together 0.5 cup sour cream, 2 tbsp mayonnaise, minced chipotle peppers, 1 tsp adobo sauce, and 1 tsp lime juice until smooth. Taste and adjust heat.

Heat a dry cast iron skillet over high heat for 2 minutes. Sear the steak for 4 minutes per side until it reaches 135°F (57°C) internal. Rest for 5 minutes, then slice thinly against the grain.

In the same skillet over medium heat, stir the drained black beans with 0.5 tsp cumin for 3 to 4 minutes until warmed through.

Warm each tortilla for 20 to 30 seconds per side in a dry skillet. Spread chipotle sauce down the center, layer with rice, beans, steak, and cheese, then roll tightly. Sear seam-side down for 1 to 2 minutes, slice in half on the diagonal, and drizzle with extra chipotle sauce before serving.