In blender or food processor, combine orange juice, chipotle peppers, cumin, garlic and oil; puree until smooth. Place steak in zip-lock bag with orange-juice mixture; marinate in refrigerator at least 1 hour.
Preheat grill or broiler. Remove steak from marinade; pat dry. Season with salt and pepper. Grill meat until surface is browned on both sides, 5 to 8 minutes. Let rest 5 minutes. When cool enough to handle, cut steak into bite-size pieces.
In small bowl combine diced tomatoes and green chilies.
In large skillet over low heat, heat tortilla. Remove tortilla from skillet; top each tortilla with one-fourth of cheese, tomato mixture, beans and rice. Fold opposite end over toward center; roll up tortilla to create a tight burrito. Repeat with remaining ingredients. Serve with guacamole if desired.