Marinade: In a mixing bowl whisk together tequila, honey, beef stock concentrate, Mexican seasoning, lime zest and lime juice.
Add steak and stir to evenly coat. Set aside to marinate for at least 30 minutes.
Rice: Meanwhile, in a medium saucepan add rice, vegetable stock concentrate and hot water. Stir to combine and bring to the boil. Reduce heat then cover and simmer gently for 20 minutes, until rice is tender and liquid has been absorbed.
Transfer to a mixing bowl then add black beans lime juice. Stir to combine then set aside.
Salsa: In a separate bowl, mix together all salsa ingredients and set aside.
Beef: Remove steak from marinade, reserving marinade.
In a non-stick frying pan, heat oil over medium-high heat. Add steak and cook for 3–4 minutes until just cooked through.
Add reserved marinade to pan and cook until most of the marinade has been absorbed and the beef is just cooked through.
Assembly: Warm tortillas slightly. Place a quarter of the rice and bean mixture in the middle of each tortilla. Do the same with the steak then top each with salsa.
Serve burritos with sour cream and lime wedges on the side.