Preheat the oven to 425°F if you plan to bake a burrito immediately.

Heat a large skillet over medium-high heat. Add the ground sausage and brown, breaking into small pieces, until no pink remains, about 5-7 minutes. Transfer to a paper towel-lined plate, leaving about 1 tablespoon of fat in the pan.

Turn the heat down to medium and add the diced poblano peppers. Cook for 2-3 minutes, stirring occasionally, until softened.

Turn the stove down to medium-low heat and pour in the whisked eggs, sprinkling with salt and pepper. Let sit undisturbed for 1-2 minutes until the bottom starts to set. Using a spatula, gently push the cooked edges toward the center, tilting the pan so uncooked egg flows to the edges. Add the cubed cream cheese and continue cooking for 1-2 minutes, stirring gently until the cheese melts and eggs are just set but still glossy. Remove from heat.

Warm tortillas individually for 20 seconds in the microwave or char briefly over a gas flame until soft and pliable. Layer 2-3 tablespoons shredded cheese across the lower third of each tortilla, then add about 1/4 cup black beans, scrambled eggs, and cooked sausage, keeping filling in the lower third and leaving 2 inches on each side.

Fold the bottom edge of the tortilla over the filling snugly, fold in both sides, then roll forward firmly. Wrap each burrito in aluminum foil.

For immediate serving, bake foil-wrapped burritos for 8-10 minutes at 425°F until heated through. For meal prep, store foil-wrapped burritos in a freezer-safe bag. Bake directly from frozen at 425°F for 20 minutes, or unwrap and microwave for 2 minutes.