If baking right away, preheat the oven to 425 degrees F.

Heat a large skillet over medium-high heat. Add the ground sausage and cook for 5 to 7 minutes, breaking it into pieces, until browned and no pink remains. Transfer to a paper towel-lined plate, leaving a thin layer of fat in the pan.

Reduce heat to medium. Add the diced poblano pepper and cook for 2 to 3 minutes, stirring occasionally, until softened.

Reduce heat to medium-low. Pour in the whisked eggs and season with salt and pepper. Let cook for 1 to 2 minutes until the bottom starts to set. Pull the edges toward the center with a spatula, letting uncooked egg run to the sides. Add the cubed cream cheese and fold gently for another 1 to 2 minutes until melted and eggs are just barely set and very soft. Remove from heat immediately.

Warm each tortilla in the microwave for 20 seconds or briefly over a gas flame until soft and pliable. Lay flat and layer shredded cheddar, black beans, scrambled eggs, and cooked sausage on the bottom third of the tortilla.

Fold the bottom edge up over the filling, fold in both sides tightly, then roll forward to seal. Wrap each burrito snugly in aluminum foil.

To serve immediately, bake foil-wrapped burritos on a baking sheet at 425 degrees F for 10 to 15 minutes until heated through and cheese is melted. For freezer storage, place foil-wrapped burritos in a freezer-safe bag and freeze for up to 3 months. Bake from frozen at 425 degrees F for 40 to 45 minutes, or remove foil and microwave for 2 minutes.